A creamy and aromatic dish that blends the rich, velvety texture of pureed pumpkin with the warm, complex flavors of curry spices.
This soup is so easy to make and so good, it should be sinful. I keep this in my refrigerator through Autumn.
- Kimberly
Ingredients
- 2 Tbs butter
- 1 Tbs flour
- 1/2 cup chopped onion
- 1 1/2 tsp curry
- 1/2 tsp nutmeg
- 1 tsp salt
- 1/8 tsp pepper
- 1 can pumpkin mix
- 1 tsp brown sugar
- 3 1/2 cups chicken broth
- 2 cups half and half
Preparation
Heat pumpkin, sugar, nutmeg, salt and pepper in a stock pan. Add chicken stock and simmer for 20 minutes. Add cream at the end and warm.
Garnish with sour cream and parsley.