The kids and I enjoyed a fun trip to the Porath Pumpkin Patch and Dairy Farm just before Halloween this year.
It was such a beautiful day! We took our side-by-side and traveled just a short ways down the trail to the pumpkin patch, where we had so much fun looking at all the different varieties of pumpkins the Porath’s have to offer!
If you’re lucky, when you go to the patch, Jessica will be there to tell you about the over 40 different kinds of pumpkins there are- sugar (which I used in the following recipe), Cinderella, and Atlantic Giants just to name a few.
We traveled home that day, the Mule overflowing with pumpkins and our mouths overflowing with smiles…. the kids had a blast carving out the jack-o-lantern faces this last weekend too.
We spent the evening of Halloween Eve roasting pumpkin seeds, and watching Halloween favorites on the TV- ‘The Great Pumpkin Charlie Brown,’ ‘Hocus Pocus’ and ‘Hotel Transylvania’ are some of our favorites.
The other thing that happened last week was this soup. There is nothing better to warm you up after a day of pumpkin scavenging in the fall than a nice hot, spicy and sweet, pumpkin soup!
Here’s the recipe- let me know what you think!
Pumpkin Curry Soup
A sweet, but spicy take on a favorite!
Equipment
- Immersion Blender
Ingredients
- 2 tbsp Butter
- 3 tbsp Flour
- 1 tbsp Curry Powder Can increase for more spice, to taste
- 5 cups Chicken Broth Or veggie broth
- 1 8" Sugar Pumpkin or equivalent amount of canned
- 2 cups Half and Half or whole raw milk
- 3 tbsp Liquid Aminos or soy sauce
- 3 tbsp Raw honey
- Salt and Pepper to taste
Instructions
- Wash the pumpkin, if not using canned, cut it in half and dig out the seeds. You can roast the seeds to garnish the soup with later, or dispose. Place both halves cut side down on a baking sheet and bake for an hour at 325 degrees. Set aside to cool. I baked mine a little too long, but the carmelized edges really added to the flavor!
- Melt butter in a medium size pot, whisk in flour and curry powder until smooth and cook for about a minute.
- Gradually whisk the broth into the flour mixture and cook until thickened.
- Scoop the cooled pumpkin from its skin and add the pulp to the broth mixture, along with the remaining ingredients. I'll agree it looks pretty gross at this point, but get out your handy dandy immersion blender and blend it until it reaches your desired consistency.
- I like it pretty smooth, but you may like some chunkiness. Top with roasted pumpkin seeds and enjoy!!!! Let me know what you think!
This looks yummy! And gives me an excuse to buy an immersion blender! 🙂
You will love it if you do!!!! Life changing!