Recipe by MarieRynr
Quick, easy and a wonderful and tasty addition to your Thanksgiving dinner. Paint streaks of sour cream or swirl a teaspoon of heavy cream carefully on the surface. Top with chopped chives or a sprinkling of toasted pumpkin seeds for that extra special touch.
Top Review by - Carla -
Yet another masterpiece! I served this as the first course of our Easter Dinner. It was so good, I had to take it away from my husband to ensure he would still have room in his stomach for our dinner! I must admit that I omitted the curry during cooking and added more bay leaves (we love bay!), so that I could have a simple and delicious pumpkin soup for easter dinner, however - I did add curry the following day to the left overs - which we enjoyed very much for dinner along with a side salad. The flavors complimented eachother wondefully. MarieAlice, I always seem to pick a winner when it's from your recipe book!
- 1 large onion, sliced
- 3⁄4 cup sliced scallion, white part only
- 1⁄4 cup butter
- 1 (16 ounce) can pumpkin
- 4 cups chicken broth
- 1 bay leaf
- 1⁄2 teaspoon sugar
- 1⁄2 teaspoon curry powder
- 1⁄8 teaspoon nutmeg
- 3 parsley sprigs
- 2 cups half-and-half
- salt & freshly ground black pepper
Directions See How It's Made
- Saute scallions and onions in butter until golden brown.
- Stir in pumpkin, broth, bay leaf, sugar, curry powder, nutmeg and parsley.
- Bring to a simmer and continue simmering, uncovered, for 15 minutes, stirring occasionally.
- Transfer soup to a food processor in batches and puree.
- Return to pan; add half and half, salt and pepper.
- Simmer 5 to 10 minutes.