EASY GOURMET PUMPKIN SOUP

Easy Gourmet Pumpkin Soup image

Use the bright orange hubbard pumpkins (Red Kuri, Baby Red Hubbard, or Orange Hokkaido) or small, fresh butternuts for a great taste! The butternuts are great because you don't have to peel them!

Provided by lintlin

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 8

Ingredients

1 tablespoon butter
1 (3 pound) sugar pumpkin - peeled, seeded, and cut into matchbox-size pieces
2 tablespoons brown sugar
1 tablespoon yellow curry powder
20 ounces chicken broth
2 tablespoons pumpkin seed oil
sour cream
toasted pumpkin seeds

Steps:

Melt the butter in a large pot over medium heat. Add the pumpkin, brown sugar, and curry powder to the butter; cook and stir until the pumpkin caramelizes, 6 to 10 minutes. Pour the chicken broth over the mixture; bring to a boil, and cook until the pumpkin is tender, about 20 minutes more.
Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a towel; start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Process in batches until smooth.
Garnish each portion of soup with 1 teaspoon pumpkin seed oil, a dollop of sour cream, and a few pumpkin seeds.

Nutrition Facts : Calories 174.2 calories, Carbohydrate 17.8 g, Cholesterol 11.7 mg, Fat 11.1 g, Fiber 3 g, Protein 3.6 g, SaturatedFat 4 g, Sodium 482.6 mg, Sugar 7.3 g