Recipe by Ardenia
I had originally made this soup for my Christmas Dinner last year. I found the recipe on epicurious.com. I believe the recipe was originally found in "Oprah Magazine" by way of "Simply Recipes" on www.elise.com. My family and I really enjoyed this soup... It's full of flavour and the spice is perfect for a cold evening. I really love this recipe and hope you do too!
Top Review by GirlyJu
Rating 4 stars instead of 5 only because the spices are off. Like other reviewers, I doubled the spices. Then I added tumeric and a good amount of salt. Great starter recipe and the results were fabulous! In a separate pan I cooked up chicken chipotle sausage (HEB brand) and then fried leek rings. I topped the soup with the cubed sausage and crispy leeks - it took it to a whole other level. My husband thinks I'm a genius:-) Thanks for the great recipe!
- 59.16 ml unsalted butter (or margarine)
- 2 medium yellow onions, chopped
- 9.85 ml minced garlic cloves
- 0.59-1.23 ml crushed red pepper flakes
- 9.85 ml curry powder
- 2.46 ml ground coriander
- 0.25 ml ground cayenne pepper (optional)
- 3 (1275.72 g) can pumpkin puree (or 6 cups of chopped roasted pumpkin)
- 1182.95 ml chicken broth (or vegetable broth)
- 473.18 ml milk
- 118.29 ml brown sugar
- 118.29 ml heavy cream
Directions See How It's Made
- Melt butter in a 4-quart saucepan over mediium-high heat. Add onions and garlic and cook, stirring often until softened, about 4 minutes. Add spices and stir for a minute more.
- Add pumpkin and 5 cups of chicken broth; blend well. Bring to a boil and reduce heat, simmer for 10 to 15 minutes.
- Transfer soup, in batches, to a blender or food processor. Cover tightly and blend until smooth. Return soup to saucepan. (I use a hand blender instead to puree the soup right in the pot).
- With the soup on low heat, add brown sugar and mix. Slowly add milk while stirring to incorporate. Add cream. Adjust seasonings to taste. If a little too spicy, add more cream to cool it down. You might want to add a teaspoon of salt.
- Garnish with toasted pumpkin seeds and/or sour cream (optional).