Prep 15 mins
Cook 30 mins
A great soup for cold fall weather. Can be made extra hot or you can tone down the spices depending on the amount of red pepper used. Great for Thanksgiving.
- 3 1⁄2 tablespoons butter
- 1 cup of finely chopped onion
- 1 garlic clove, minced
- 1 teaspoon curry powder
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground coriander
- 1⁄8 teaspoon crushed red pepper flakes (this gives the soup a medium amount of spiciness, you can use more or less depending on taste)
- 3 cups water
- 3 chicken bouillon cubes
- 1 (15 ounce) can cooked pumpkin
- 1 cup half-and-half
- sour cream (to taste)
- Melt butter in large saucepan over medium-high heat.
- Add onion and garlic, cook for 3-5 minutes or until tender.
- Stir in curry powder, salt, coriander and crushed red pepper, cook for one minute.
- Add water and bouillon and bring to a boil.
- Reduce heat to low and cook stirring occasionally for 15 to 20 minutes.
- Stir in pumpkin and half and half and cook for 5 minutes or until heated through.
- Blend with either an immersion blender in the pot or transfer mixture to a blender and blend until creamy.
- Serve warm and garnish with a dollop of sour cream.
- Note: Soup can be made a day in advance. Cool to room temperature after adding pumpkin and half and half. Cover and refrigerate. Just before serving, blen, then reheat to serving temperature. Do not boil.
This soup is absolutly awesome, I've had is when my sister in law (liljenn) made it and i've made it twice with rave reviews. It has become part of our thanksgiving menu now. YUMMY YUMMY, great on a crisp fall day too!!!