Curried Pumpkin Soup

  • 1 large onion, diced
  • ¼ c. butter
  • 1 tsp. curry powder
  • 2 ½ c. chicken broth
  • 3 c. pumpkin puree
  • ½ tsp. salt
  • 2 c. half and half
  • sour cream (optional)
  • fresh parsley, chopped (optional)

In a large saucepan over medium heat, saute diced onions in butter until softened.  Sprinkle in curry powder.  Pour mixture into blender or food processor and puree until smooth.  Return to saucepan and add chicken broth, pumpkin, salt and half and half.  Heat through over medium heat.  Do not bring to a boil or soup will curdle.  Garnish with a dollop of sour cream and chopped parsley, if desired.

Serves 4-6.

From Portland’s Palate.

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