Easy Gourmet Pumpkin Soup

4 Reviews

Prep: 15 min
Cook: 30 min
Ready In: 45 min

“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!” - by lintlin

Ingredients

1 tablespoon butter
1 (3 pound) sugar pumpkin - peeled, seeded, and cut into matchbox-size pieces
2 tablespoons brown sugar
1 tablespoon yellow curry powder
20 ounces chicken broth
2 tablespoons pumpkin seed oil
sour cream
toasted pumpkin seeds

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Metric US

Original recipe yields 6 servings

Directions

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

Amount Per Serving (6 total)

Calories
174 cal
9%

Fat
11.1 g
17%

Carbs
17.8 g
6%

Based on a 2,000 calorie diet

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Reviews (4)

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Jewels

Jan. 9, 2012

"There is (was?) a wonderful Vegetarian Restaurant in Los Angeles called "Inn of the 7th Ray". DH took me there when we were dating & hated the meal. I loved it. This soup tastes like something wonderf..." See moreul from that Restaurant. Very Gourmet. Very Vegetarian. I give it 5 stars. The Curry adds a bite/zing that I loved. DH (Meat & Taters Guy) gave it a 4 Star rating & proceeded to put handfuls of Fishy Crackers in it so he could eat it. This would be wonderful for a Fall Meal, Cold Night. Good comfort food. I was thinking it also could be used over some kind of pasta with other Veggies. I could be a Vegetarian. DH - Not so much. It tastes very creamy - without the cream. I did not toast the pumpkin seeds (not our thing) & did not have Pumpkin Seed Oil. Delish without it."

efellows

Feb. 3, 2012

"I amped up everything here: more butter, more brown sugar and curry, plus some cinnamon and nutmeg. I made it with vegetable broth and got a very tasty, spicy and warming soup...." See more"

mihokj

Nov. 30, 2012

"Great soup! It didn't even need the garnish. I used a red hubbard squash and the hardest part was getting cutting up the very dense flesh. Otherwise, a straightforward, easy-to-make recipe...." See more"

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