Curried Pumpkin Soup
Home for the Holidays
The deep golden-orange hue and rich, mellow flavor of this soup make it a fall favorite, perfect as an elegant first course, or as a main course, served with a slice of hearty French bread and green salad garnished with crisp apples.
4 tablespoons unsalted butter
1 large onion, sliced
1 bunch green onions, trimmed and sliced
2 cups pumpkin puree (fresh or canned)
1 bay leaf
1/2 teaspoon sugar
1/2 teaspoon curry powder, or to taste
1/8 teaspoon ground nutmeg
Several parsley sprigs
2 cups half-and-half
Salt and ground black pepper
Sour cream and chopped fresh chives for garnish
Melt the butter in a soup pot over medium heat. Add the onion and green onions sauté until they are golden brown.
Stir in the pumpkin, diluted Glace de Poulet Gold® or Veggie-Stock Gold®, bay leaf, sugar, curry powder, nutmeg, and parsley. Bring the soup to a simmer and continue simmering, uncovered, for 15 minutes, stirring occasionally. Remove the bay leaf.
Transfer the soup in batches to a blender and purée it. Return the puréed soup to the pan, add the half-and-half, and season to taste with salt and pepper. Simmer for another 5 to 10 minutes.
To serve, ladle soup into warmed bowls and garnish with a swirl of sour cream and a sprinkling of chives.