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Recipe: Curried Pumpkin Soup

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.

Ingredients

Serves
6
  • 4 tablespoons unsalted butter
  • 1 large onion, sliced
  • 1 bunch green onions, trimmed and sliced
  • 2 cups pumpkin puree (fresh or canned)
  • 1 1/2 ounces Glace de Poulet Gold® or Veggie-Stock Gold® dissolved in 4 cups hot water
  • 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

Methods/steps

  1. Melt the butter in a soup pot over medium heat.  Add the onion and green onions sauté until they are golden brown.
  2. 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.
  3. 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.
  4. To serve, ladle soup into warmed bowls and garnish with a swirl of sour cream and a sprinkling of chives.
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Classic French Stocks and Sauces