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Curried Pumpkin Soup Recipe

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This recipe for Curried Pumpkin Soup is from The Brislen Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4Tb butter
½ C chopped onion
1 garlic clove minced and diced
2 C pumpkin puree (about 1 can)
4C chicken stock
1 bay leaf
pinch sugar
1/3 tsp curry power (I usually use more than this, about double)
pinch nutmeg
½ tsp salt
¼ tsp black pepper
2C light cream (or soy milk)
1/3 C toasted coconut to garnish
(1/4 tsp cayenne – optional)
Directions:
Directions:
melt butter over med heat in your soup pot. Add onion and garlic, cover and cook until soft and translucent (about 8 minutes). Add pumpkin and stock and stir well to mix. Add bay leaf, sugar, curry powder and nutmeg. Bring to a boil, lower to simmer and cook for 30 minutes. While cooking, taste for seasoning, add salt and pepper as needed.) Remove from heat and add cream – then return to heat only to bring temp back to hot – DO NOT allow to simmer – rising steam only. Serve and garnish with toasted coconut
 
Personal Notes:
Personal Notes:
Heather’s Curried Pumpkin Soup (stolen fro somewhere … I think Lily and I might be the only ones that like this.)

 

 

 

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