Easy Gourmet Pumpkin Soup recipe

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Ingredients

1 tablespoon butter
1 (3 pound) sugar pumpkin - peeled, seeded, and cut into matchbox-size pieces
2 tablespoons brown sugar
1 tablespoon yellow curry powder
20 ounces chicken broth
2 tablespoons pumpkin seed oil
sour cream
toasted pumpkin seeds

Nutrition Info

174.2 calories
carbohydrate: 17.8 g
cholesterol: 11.7 mg
fat: 11.1 g
fiber: 3 g
protein: 3.6 g
saturatedFat: 4 g
servingSize: -
sodium: 482.6 mg
sugar: 7.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt 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.

  2. 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.

  3. Garnish each portion of soup with 1 teaspoon pumpkin seed oil, a dollop of sour cream, and a few pumpkin seeds.

Recipe Yield

6 servings

Recipe Note

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!

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