Curry Pumpkin Soup
Serves: 5
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
65
Spice
52
Sweetness
45
Sourness
44
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 tbsps
Pumpkin Seed (optional)2 tbsps
Butter3 tbsps
All-Purpose Flour2 tbsps
Curry Powder4 cups
Vegetable Broth820 g
Pumpkin (can)2 tbsps
Soy Sauce1 tbsp
White Sugar1
SaltDirections:
1
Preheat oven to 375 degrees F (190 degrees C)
2
Arrange pumpkin seeds in a single layer on a baking sheet
3
Toast in preheated oven for about 10 minutes, or until seeds begin to brown
4
Melt butter in a large pot over medium heat
5
Stir in flour and curry powder until smooth
6
Cook, stirring, until mixture begins to bubble
7
Gradually whisk in broth, and cook until thickened
8
Stir in pumpkin and half-and-half
9
Season with soy sauce, sugar, salt, and pepper
10
Bring just to a boil, then remove from heat
11
Garnish with roasted pumpkin seeds