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
- 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!