curried pumpkin soup

Friday, September 24, 2010

This savory & creamy soup has a little curry heat and a little hint of sweetness... it's the perfect addition to any autumn meal!

1 large onion, finely chopped
1 cup celery chopped
2 cloves garlic, minced
3 Tablespoons butter
1 – 29 oz. can pumpkin puree
4 cups vegetable (or chicken) broth
1 cup water *
2-3 teaspoons curry
3 Tablespoons brown sugar
1/2 teaspoon cumin
1/4 teaspoon pepper
1 teaspoon salt
2 dashes nutmeg
1/4 teaspoon thyme
1/4 cup of heavy cream or milk

(1.)  Heat the butter in a large saucepan over medium heat. Add the onion, celery and garlic. Cook until the onion is translucent, about 10 minutes.

(2.)  Add the pumpkin puree, vegetable broth, water, curry, brown sugar, cumin, pepper, salt and nutmeg (everything else but the thyme). Reduce the heat to moderately low and simmer for 30 minutes, stirring occasionally.
(3.)  Transfer the vegetable soup to a blender (working in batches) and puree until smooth. Add the thyme and cream.  Taste for additional seasoning.
(4.)  Ladle the soup into bowls and serve.

* May need to thin out the soup with additional water (especially when re-heating).

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