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Pumpkin Soup

Lauren Liess' Pumpkin Soup
This is a fall staple of my mom’s and every year we hound her to make it for Thanksgiving.  Creamy and salty, this is a slightly healthier variation of the recipe she found years ago in the newspaper.
Prep Time: 10 Minutes, Cook Time: 25 Minutes
Ingredients
Instructions

Ingredients  

  • 2-3 Tbsp olive oil
  • 1 small onion finely chopped
  • 2 garlic cloves minced
  • 3 cups chicken broth
  • 1 chicken bouillon cube
  • 1 3/4 cups pumpkin purée
  • 1 cup half and half
  • 1 tsp curry powder
  • 1/4 tsp ground coriander
  • 1/2 tsp crushed red pepper

Instructions

  • In a large saucepan over medium-high heat add olive oil, onion and garlic. Sauté until tender. (A few minutes.)
  • Stir in curry powder, salt, coriander, and crushed red pepper and let cook for a minute.
  • Add in chicken broth and bouillon and bring to a boil.
  • Reduce the heat to low and let cook, stirring occasionally, for 20 minutes.
  • Next, stir in pumpkin purée and half and half and cook until heated through. (Be careful not to boil the half and half or it will curdle!)
  • Blend until smooth and creamy (an immersion blender is best!)  with no large chunks.
  • Serve with a drizzle of half and half and a sprinkle of freshly chopped chives.
Tried this recipe?Let us know how it was!

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