Pumpkin Soup with Curry

Ingredients

• 1 can (15 oz) pumpkin
• 2 cans (30 oz) chicken broth (reduced sodium is best)
• 1 medium sweet onion, chopped
• 1–2 tbsp olive oil
• 1 tsp curry powder
• ⅛ tsp nutmeg
• 1 bay leaf
• Black pepper to taste
• 1 cup cream

Steps

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.
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

More recipes with pumpkin, chicken, broth or stock, onion, curry powder, nutmeg, bay leaves or cream

Adapted from “Pumpkin Soup with Curry” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.