Curried Pumpkin Soup

Submitted by Liz22304

"I had a very yummy pumpkin soup at Bilbo Baggins, one of my favorite restaurants in Old Town Alexandria, VA. I asked the server what was the special ingredient. It was a curry powder--so mild that a non-curry eater would like it. I went home and tried to recreate it. It can be easily modified to be vegan."

 

• Ready In: 40mins
• Ingredients: 11
• Serves: 10

ingredients

• 425.24 g can pumpkin or 425.24 g can squash
• 709.77-946.36 ml chicken stock or 709.77-946.36 ml vegetable stock
• 14.79-29.58 ml light brown sugar
• 14.79-29.58 ml dark brown sugar
• 2.46-4.92 ml curry powder
• 2.46 ml salt
• 2.46 ml black pepper
• 1.23 ml cayenne pepper
• 1 clove garlic, lightly crushed

• For Garnish

• garlic-flavored croutons
• parmesan cheese

directions

1. In a large stock pot blend first 8 ingredients adding stock slowly to adjust to personal thickness tastes.
2. Adjust brown sugar, curry powder and other seasonings to taste (curry powders vary in intensity).
3. Add the lightly crushed clove of garlic.
4. Simmer for 30 minute.
5. Remove garlic clove and serve garnished with crutons and parmesean cheese.

Reviews

[DesignerChef]

I followed the recipe only using 2 cups of chicken stock and omitting the cayenne pepper. It tastes wonderful! It only took about 10 minutes to make so I'll be making this often.