EASY GOURMET PUMPKIN SOUP
Use the bright orange hubbard pumpkins (Red Kuri, Baby Red Hubbard, or Orange Hokkaido) or small, fresh butternuts for a great taste! The butternuts are great because you don't have to peel them!
Provided by lintlin
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Melt the butter in a large pot over medium heat. Add the pumpkin, brown sugar, and curry powder to the butter; cook and stir until the pumpkin caramelizes, 6 to 10 minutes. Pour the chicken broth over the mixture; bring to a boil, and cook until the pumpkin is tender, about 20 minutes more.
- Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a towel; start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Process in batches until smooth.
- Garnish each portion of soup with 1 teaspoon pumpkin seed oil, a dollop of sour cream, and a few pumpkin seeds.
Nutrition Facts : Calories 174.2 calories, Carbohydrate 17.8 g, Cholesterol 11.7 mg, Fat 11.1 g, Fiber 3 g, Protein 3.6 g, SaturatedFat 4 g, Sodium 482.6 mg, Sugar 7.3 g
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Tebogo Bongani
[email protected]This soup is a keeper! I'll definitely be making it again.
Hope Kamii
[email protected]I'm not a big fan of pumpkin, but this soup was surprisingly delicious.
Akampa
[email protected]This soup is a great way to use up leftover turkey.
Jay Alvarez
[email protected]I love that this soup can be made ahead of time. It's perfect for busy weeknights.
Grg Gamerz
[email protected]This soup is the perfect fall comfort food.
Raja Alyas
[email protected]I made this soup for a Halloween party, and it was a big hit. Everyone loved it!
Andy Prince
[email protected]This soup is a great way to get your kids to eat vegetables.
Alfie Bjornson
[email protected]I'm not a fan of coconut milk, so I used heavy cream instead. It was still delicious.
Pankaj Kumar
[email protected]This soup is so easy to make, and it's so delicious. I love that I can make it in my slow cooker.
Ekeh Gift Chioma
[email protected]I added a bit of cayenne pepper to give the soup a little kick. It was delicious!
Makayla Avis
[email protected]I'm allergic to nuts, so I substituted sunflower seeds for the pecans. It turned out great!
Robin Bright
[email protected]This soup is a great way to use up leftover pumpkin. It's also a great meal for a cold night.
Jennifer Martins
[email protected]I'm not a big fan of pumpkin soup, but this recipe changed my mind. It's so delicious and easy to make. I'll definitely be making it again.
ANITA NGOYA
[email protected]This is the best pumpkin soup I've ever had! It's so creamy and flavorful. I love the combination of pumpkin, spices, and coconut milk.
R1 tv star channel
[email protected]I followed the recipe exactly, but my soup turned out too thin. I had to add more flour to thicken it up.
Jaquan Martinez
[email protected]This soup was a bit too sweet for my taste.
Crime Fighter
[email protected]I made this soup for a dinner party last night, and it was a huge hit! Everyone loved it. I especially liked the addition of the ginger and nutmeg. They really added a nice depth of flavor.
Deneé Beauregard
[email protected]Meh. It was okay. I've had better pumpkin soup.
Trinibad Scenes
[email protected]This pumpkin soup is divine! The flavors are so rich and complex, and the texture is velvety smooth. I followed the recipe exactly, and it turned out perfectly. I will definitely be making this again and again.