- 1 tablespoon butter
- 1 (3 pound) sugar pumpkin - peeled, seeded, and cut into matchbox-size pieces
- 2 tablespoons brown sugar
- 1 tablespoon yellow curry powder
- 20 ounces chicken broth
- 2 tablespoons pumpkin seed oil
- sour cream
- toasted pumpkin seeds
- Melt the butter in a large pot over medium heat. Add the pumpkin, brown sugar, and curry powder to the butter; cook and stir until the pumpkin caramelizes, 6 to 10 minutes. Pour the chicken broth over the mixture; bring to a boil, and cook until the pumpkin is tender, about 20 minutes more.
- Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a towel; start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Process in batches until smooth.
- Garnish each portion of soup with 1 teaspoon pumpkin seed oil, a dollop of sour cream, and a few pumpkin seeds.
04/10/2018
recipepes.com
Easy Gourmet Pumpkin Soup, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
