Creamy Curried Pumpkin Soup

Notes/Suggestions:  This soup is warm and comforting on a cool autumn day, and it is supper easy to make.  Makes about 8-10 servings.

Ingredients:

  • 2 Tbsp butter
  • 1 medium onion chopped
  • 2 Tbsp curry powder
  • 4 cups canned pumpkin
  • 4 cups Chicken stock
  • ½ cup half and half or cream
  • 1 tsp ground black pepper
  • 1 tsp salt
  • 1 cup roasted pumpkin seeds
  • Sour cream, for garnish

Directions:

  1. Melt butter in a large sauce pan or soup pot. Cook the onions until translucent, about 5 minutes. Add the curry powder and mix well.
  2. Add the canned pumpkin and Chicken stock. Combine well and bring to a boil. Reduce the heat and simmer for 15 minutes.
  3. Add the half and half, then using an emulsion blender wand, purée the soup until smooth and well incorporated. Serve garnish with pumpkin seeds and sour cream.