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Curried Cream of Pumpkin Soup Recipe

   
 

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     Curried Cream of Pumpkin Soup

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   8-10

Ingredients
1/4 cup (1/2 stick) unsalted butter
1/2 cup chopped onion
1 bay leaf
1/3 tspn curry powder or more to taste
2 cups pumpkins puree
4 cups chicken broth
Salt to taste
2 cups half and half
1/4 cup finely chopped fresh Italian Parsley for garnish
 
1/2 cup toasted pumpkin seed for garnish

Instructions
Melt the butter in a large saucepan and add the onion, bay leaf and 1/3 tspn curry powder. Cook until the onion is softened but browned, about 3 mins.
Add the pumpkin puree and broth, stirring well and bring to a boil. Reduce the heat to a simmer and cook, uncovered for 20 mins. Taste for seasoning after about 15 mins and add more curry powder and salt if desired.
Remove from the heat and remove, the bay leaf. Diva Do-Ahead- At this point you can cool, cover and refrigerate for 4 days or freeze for up to 1 month. Bring to a simmer before proceeding. Add the half and half.
Bring the soup to a hot serving temperature, but do not boil. Diva Do-Ahead- At this point you can cool and refrigerate for upto 4 days.
Serving Suggestions
Serve garnished with parsley and toasted pumpkin seeds. Serve along with glasses of Pinot Grigio.


Originally Submitted
3/5/2017





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