CURRIED PUMPKIN SOUP

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Curried Pumpkin Soup image

What a comforting fall soup. This is a creamy and savory pumpkin curry soup recipe with a hint of nutmeg spice. The combination of seasonings complements each other very well. We loved the addition of toasted coconut on top. Finishes the soup nicely. This is so good!

Provided by billy haze

Categories     Other Appetizers

Time 50m

Number Of Ingredients 13

4 Tbsp butter, cold
1/2 c chopped onion
1 clove garlic, mashed and diced
2 c pumpkin puree, freshly made or canned
4 c chicken broth, low salt,low fat
1 bay leaf
1 pinch suger
1/3 tsp curry powder (or more if desired)
1 pinch nutmeg
1/2 tsp salt
1/4 tsp black pepper, freshly ground
2 c light cream or half & half
1/3 c toasted coconut as garnish (optional)

Steps:

  • 1. Melt butter in a medium (3qt) saucepan over medium heat.
  • 2. Add onion and garlic, cook until soft and translucent.
  • 3. Add pumpkin puree and broth. Stir well to mix.
  • 4. Add bay leaf, sugar, curry powder, pepper, and nutmeg. Bring to a boil.
  • 5. Lower to simmer and cook 30 minutes while the soup is cooking. Taste to adjust seasoning if desired.
  • 6. Remove from heat and add cream.
  • 7. Return to heat only to bring the temperature of soup back to hot. DO NOT allow to simmer-rising steam only. Garnish with toasted coconut and serve in warm bowls.

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