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Carlisle Grows Green Spicy Pumpkin Soup

2011-10-29 09:31:00

CarlisleGrows Green Spicy Pumpkin Soup

Serves 4-6

 

  • 3-4 Tbsp butter
  • 2 medium onions, chopped
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 2 tsp minced garlic
  • 2 tsp curry powder
  • 1/2 tsp coriander powder
  • pinch cayenne pepper (optional)
  • 3 15 oz cans pumpkin puree, or 6 cups of chopped roasted pumpkin
  • 5 cups chicken broth
  • 2 cups milk
  • 1/2 cup brown sugar
  • 1/2 cup heavy cream

 

Melt butter and sauté onions, carrot and celery about 4 minutes.

Add garlic and spices, stir for another 30 seconds.

Add pumpkin and chicken broth, stir.  Bring to boil then turn down heat to simmer 10-15 minutes.

Transfer soup in batches to a blender and puree.  Do not fill blender more than 1/3 full or it will explode and splatter hot soup everywhere.  Alternatively, blend soup with immersion blender. 

Return pureed soup to pot and turn heat on low.  Add brown sugar and stir.  Slowly add milk and cream.  Taste for salt.

 Yum.  Heavy cream not absolutely necessary, but it does make it quite silky.

 Kathy Balles