Description: Those big, lovely garden pumpkins are good for more than just pies! This rich, creamy soup is especially splendid served in a carved-out pumpkin.
Submitted by: Scattergold on 2002-12-17 12:17:58
Serves: 4-6
Prep Time: 20 mins.
Difficulty: Intermediate
Ingredients
2 tablespoons butter3 tablespoons all-purpose flour
2 tablespoons curry powder
4 cups vegetable broth
29 ounces pumpkin puree
One large onion, chopped (in large bits or little bits, your choice)
1 1/2 cups cream
2 tablespoons soy sauce
1 tablespoon white sugar
Salt and pepper to taste
Instructions
Melt butter in a large pot over medium heat. Saute onion until soft and slightly transparent.Stir in flour and curry powder until well mixed and smooth. Continue stirring until mixture begins to bubble. Gradually whisk in broth, and simmer until thickened.
Stir in pumpkin and cream. Add the soy sauce, sugar, salt, and pepper.
Bring just to a boil, then remove from heat. Garnish with roasted pumpkin seeds, or a dollop of sour cream... or both if it pleases you!
Enjoy!!