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!
