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Curried Pumpkin Soup


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

1 Tablespoon oil
2 onions, chopped
2 cloves garlic, chopped
Optional but recommended: 2-3 teaspoons curry
2 pounds pumpkin, peeled and chopped into medium pieces (Janine recommends Jap or Kent; you can also use your favorite winter squash)
Chicken or vegetable stock to cover (4 cups or so)
Salt and white pepper, to taste
Garnish: Splashes of cream, chopped chives, and finely chopped parsley.



Heat the oil in a large saucepan, then stir in the onions and garlic and fry over medium heat until they are soft. Stir in the curry, and keep stirring for about a minute. Pour in the stock, add the pumpkin, and bring to a boil. Reduce heat to low, cover, and let cook until the pumpkin is very tender, about 15-20 minutes. Purée in a blender, solids first, return to the pan, and season to taste.


When ready to serve, ladle into soup bowls, splash each with cream, and sprinkle with chives and parsley.


Pairs Well With


Notes

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