Zesty Pumpkin Soup

by Shirley

My family loves this soup any time of year but it's especially delicious during cooler weather. The children eat it too, with a little more sour cream or yogurt to tone it down when a little more spicy!

2 Tbsp unsalted butter
1 medium onion, chopped
1 tsp garlic, minced

1/2 tsp salt
1/4 tsp ground coriander
1 tsp medium curry powder
dash crushed rep pepper flakes (up to 1/8 tsp if like real spicy)

1 large can 100% pumpkin
2 1/2 cups chicken or vegetable broth

1 cup milk
1/4 cup brown sugar
1/4 cup cream (heavy or half & half)
sour cream

In large saucepan, melt butter over medium-high heat. Add onions and garlic; cook a few minutes until softened, stirring often. Add spices and continue to stir another minute.

Stir in pumpkin and chicken broth. Bring to a boil; reduce heat and simmer for 15 minutes.

Using an immersible hand-held blender, puree the soup in the pot until desired smoothness is achieved. Keep soup on low simmer.

Stir in brown sugar. Then slowly add milk and continue to stir. Add cream.

Ladle into bowls. Garnish with a spoonful of sour cream (or plain yogurt to make it less spicy).

Yield: 4 servings.

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