Melinda's Pumpkin Curry Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
Directions:
1. Serves 8 (5 large)
2. tablespoons pumpkin seeds (optional)
3. 3/4 cup minced yellow onion
4. tablespoons butter
5. tablespoons all-purpose flour
6. tablespoons curry powder
7. oz cans chicken broth
8. - 29 oz can pumpkin
9. /2 cups half-and-half cream
10. tablespoons soy sauce
11. tablespoon white sugar
12. Salt and pepper to taste
13. Optional: Preheat oven to 375 degrees. Arrange pumpkin seeds in a single layer on a baking sheet. Toast in preheated oven for about 10 minutes, or until seeds begin to brown.
14. Melt butter in a large pot over medium heat, sauté onions. Stir in flour and curry powder. Cook, stirring, until mixed. Gradually whisk in broth. Stir in pumpkin and half-and-half. Season with soy sauce, sugar, salt, and pepper. Bring just to a boil, and then remove from heat. Optional: Garnish with roasted pumpkin seeds.
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