Easy Gourmet Pumpkin Soup
This easy soup embodies all the richness of autumn.
Recipe Summary Easy Gourmet Pumpkin Soup
Use the bright orange hubbard pumpkins (Red Kuri, Baby Red Hubbard, or Orange Hokkaido) or small, fresh butternuts for a great taste! The butternuts are great because you don't have to peel them!Ingredients | Pumpkin Rosemary Soup1 tablespoon butter1 (3 pound) sugar pumpkin - peeled, seeded, and cut into matchbox-size pieces2 tablespoons brown sugar1 tablespoon yellow curry powder20 ounces chicken broth2 tablespoons pumpkin seed oilsour creamtoasted pumpkin seedsDirectionsMelt the butter in a large pot over medium heat. Add the pumpkin, brown sugar, and curry powder to the butter; cook and stir until the pumpkin caramelizes, 6 to 10 minutes. Pour the chicken broth over the mixture; bring to a boil, and cook until the pumpkin is tender, about 20 minutes more.Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a towel; start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Process in batches until smooth.Garnish each portion of soup with 1 teaspoon pumpkin seed oil, a dollop of sour cream, and a few pumpkin seeds.Info | Pumpkin Rosemary Soupprep: 15 mins cook: 30 mins total: 45 mins Servings: 6 Yield: 6 servings
TAG : Easy Gourmet Pumpkin SoupSoups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes, Squash Soup Recipes, Pumpkin Soup Recipes,
