Linda’s Pumpkin Soup
I made this delicious pumpkin soup and served it as a little appetizer before Thanksgiving dinner! The recipe is from The Water Is Smiling, my friend Cynthia’s blog that has great recipes and a story about each dish! Everything I’ve made from her blog has been wonderful and her writing is fantastic! This soup was a big hit with all my guests and it was so easy to make. You’ll love it!
Linda’s Pumpkin Soup
1/4 cup butter
1 cup chopped yellow onion
1 garlic clove, crushed
1 tsp (or more) curry powder
1/2 tsp salt
1/8 to 1/4 tsp ground coriander
1/8 tsp crushed red pepper
3 cups chicken broth
1-3/4 cups pumpkin (14 oz.)
1 cup 1/2 & 1/2
creme fraiche (or sour cream) and chives for garnish
In a large saucepan, melt butter and saute onion and garlic over med/low heat until soft (about 3-5 minutes). Take care not to burn the garlic!
Add curry, salt, coriander and red pepper flakes. Cook 1 minute.
Add chicken broth and boil gently uncovered 15-20 minutes.
Stir in pumpkin, add 1/2 & 1/2 and cook 5 minutes.
Pour into blender and blend until smooth.
Return to pot to heat through.
Serve sprinkled with chopped chives and a dollop of creme fraiche.
Note: A super-fun treat, especially for kids, is to serve this in a pumpkin. Scrape clean a pumpkin and fill it with the warm soup. Put the pumpkin on a baking sheet in the oven and heat at 325 degrees for about 15-20 minutes.
The pumpkin soup was divine! Mitch had 3!!!
I loved it too Stephanie, to make it as an appetizer, I wanted it to be a little thicker, so I added more of the pumpkin and half and half!