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Instructions |
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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.
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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.
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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.
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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.
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Serving
Suggestions |
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Serve garnished with parsley and toasted pumpkin seeds. Serve along with glasses of Pinot Grigio.
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Originally Submitted
3/5/2017
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