Pumpkin Soup

Featured in our Holiday 2013 Food + Entertaining article, Something Special for the Holidays, Pumpkin Soup is great in small soup sippers for festive holiday fare or on your dinner table in large bowls with rustic country bread for a cold winter’s evening meal.

Pumpkin Soup
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Pumpkin Soup

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Course: Soups
Servings

8

servings

Pumpkin Soup is great in small soup sippers for festive holiday fare or on your dinner table in large bowls with rustic country bread for a cold winter’s evening meal.

Ingredients

  • 6 cups chicken stock

  • 1½ teaspoons salt

  • 4 cups pumpkin purée

  • 1 cup chopped onion

  • 1 clove garlic minced

  • ½ cup heavy cream

  • 1 teaspoon curry powder

  • ¼ teaspoon chili pepper flakes

  • Crème fraîche and spiced pumpkin seeds, for garnish

Directions

  • Sauté onion and garlic in olive oil until transparent. Add chicken stock, pumpkin and seasoning. Bring to boil. Reduce heat to simmer and add heavy cream.
  • Transfer to a blender (or use a handheld blender) and purée until smooth.
  • Top with crème fraîche and spiced pumpkin seeds. Serve.

Notes