Curried Pumpkin Soup

[Alice S. Fuzzybutt]

Normally I don't want to to eat what I made because it took SO much to prepare. This is different. SO simple (especially when you measure out the ingredients):

INGREDIENTS (Nutrition)

* 2 tablespoons pumpkin seeds (optional) [i didn't use them]
* 2 tablespoons butter
* 3 tablespoons all-purpose flour
* 2 tablespoons curry powder
* 4 cups vegetable broth
* 1 (29 ounce) can pumpkin
* 1 1/2 cups half-and-half cream
* 2 tablespoons soy sauce
* 1 tablespoon white sugar
* salt and pepper to taste


#1 [IF YOU DO DECIDE TO USE THE PUMPKIN SEEDS] Preheat oven to 375 degrees F (190 degrees C). Arrange pumpkin seeds in a single layer on a baking sheet. Toast in preheated oven for about 10 minutes, or until seeds begin to brown.

THE MAIN STEPS FOR THE SOUP:

Melt butter in a large pot over medium heat. Stir in flour and curry powder until smooth. Cook, stirring, until mixture begins to bubble. Gradually whisk in broth, and cook until thickened. Stir in pumpkin and half-and-half. Season with soy sauce, sugar, salt, and pepper. Bring just to a boil, then remove from heat. Garnish with roasted pumpkin seeds.

SO yummy on a cold night like THIS!!!!!!!!!!!! :clap:

[Fez4PrezN2008]

That sounds really good ! I bet you could slim it down w/ 1% milk, splenda instead of the white sugar. You would probably like these soups from Pacific Natural Foods. (http://www.pacificfoods.com/products-soups.php) I had the roasted carrot soup today and it was awesome. The butternut squash and tomato is great too. I may try a modified version of your recipe though fuzzy.

[ahhdurr]

mmmm... I would c2c with curried pumpkin soup.

Sounds delicious.

[jauble]

Sounds top notch...I'll have to give this a try.

[Alice S. Fuzzybutt]

I never tried this recipe before so I followed it to the "T." I used the Omega-rich butter. Maybe next time I'll mix some of the half and half (it DOES need it, with whole milk or even soy milk; is there a fatty soy milk? Eww. That made me through up a little in my mouth!). If you DO decide to substitute the fat, then add a TAD bit more flour so the soup can thicken up.

This soup is best as a thick bisque. Please experiment and let me know what you find!