With Thanksgiving just around the corner, you know those dinner invitations are going to be rolling in at any moment. I would recommend everyone making this, this fall. It's just the coziest and most tastiest soup ever! I am not a curry fan at all, but whatever you do, do not omit it from this recipe. The tiny amount that it calls for, makes all the difference. I promise you! I am really looking forward to making this one again and again.
Serves: 6 - 8
1 c. chopped onion
1 clove garlic, crushed
1/4 c. unsalted butter
1 tsp. curry powder
1 tsp. salt
1/2 tsp. coriander
1/4 tsp. crushed red pepper flakes
3 c. chicken stock (preferably homemade)
15 oz. pumpkin puree + 1/2 c.
1 c. half and half
Chopped fresh chives
Toasted pumpkin seeds
Saute onions and garlic in the butter in a saucepan, until tender on medium /medium-high. About 2 minutes.
Stir in the curry powder, salt, coriander and red pepper flakes. Cook for 1 minute, stirring. Add the chicken stock, mix and bring to a gentle boil for 15-20 minutes. Stir in the pumpkin and half and half. Cook for 5 minutes on medium high heat, stirring occasionally.
Process the soup in bathes in a blender until creamy, or use an immersion blender.
Serve with a dollop of sour cream and sprinkle with chives and toasted pumpkin seeds.
Note: When toasting the pumpkin seeds, once you start to smell them, remove from the burner.