Ingredients
Everything you'll need to make this recipe
1
1 can (15 oz) pumpkin
2
2 cans (30 oz) chicken broth (reduced sodium is best)
3
1 medium sweet onion, chopped
4
1–2 tbsp olive oil
5
1 tsp curry powder
6
⅛ tsp nutmeg
7
1 bay leaf
8
Black pepper to taste
9
1 cup cream
Instructions
Step-by-step guide to making this recipe
1
Sauté onions with olive oil until translucent.
2
Add pumpkin and broth; mix well.
3
Add all spices and simmer for at least 15 minutes; remove bay leaf.
15 minutes
4
Let soup cool to lukewarm temperature and purée in a blender for smooth texture.
5
Return to saucepan and add milk. Reheat on lower temperature to serve immediately or forgo reheating and store in a suitable airtight container
Notes
- •You can try adding twice the amount of curry powder and a little coriander.
- •This soup is fairly thick; consider adding more chicken broth if you like a thinner soup. You can also find versions without the milk added. And, of course, vegetable broth works just as well.
- •Cooling the soup well before blending improves safety, and it also prevents the plastic blender from absorbing the orange color of the pumpkin.