Happy Halloween! This is a perfect recipe for the day, as you can utilize all those pumpkin seeds from your Halloween pumpkins. This soup has the spiciness and creaminess that complement each other so well, and frankly, it tastes like a soup that would have you slaving over your stove for a while. But it doesn’t. It’s easy. It’s savory. It’s perfect for fall. It makes your house smell good. Need I say more?
Curry Pumpkin Soup
Ingredients:
- 2 TBL. roasted pumpkin seeds
- 2 TBL. butter
- 3 TBL. all purpose flour
- 2 TBL. curry powder
- 4 cups vegetable broth or poultry broth
- 1 29 oz. can pumpkin
- 1 1/2 cups half and half
- 2 TBL. soy sauce
- 1 TBL. white sugar
- salt & pepper to taste
- if you are feeling naughty, a splash of sherry
Melt butter in a large pot over medium heat. Mix in flour and curry powder until smooth and cook until mixture begins to bubble. Gradually whisk in broth, and cook until thickened. Incorporate pumpkin and half & half. Season with soy sauce, sugar, salt & pepper. Bring just to a boil, then remove from heat. This is where I add sherry. I love sherry. This is a personal shout out to sherry because you make me look like a better cook by adding a brilliant amount of complexity to very standard cream soups. Thank you sherry….. muah. Garnish with roasted pumpkin seeds. If you want to get your Martha on, you can use your emptied out pumpkin as a tureen for this awesome soup. Happy fall and happy cooking! Daniela
