Ingredients45 m servings 174
- Melt the butter in a large pot over medium heat. Add the pumpkin, brown sugar, and curry powder to the butter; cook and stir until the pumpkin caramelizes, 6 to 10 minutes. Pour the chicken broth over the mixture; bring to a boil, and cook until the pumpkin is tender, about 20 minutes more.
- Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a towel; start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Process in batches until smooth.
- Garnish each portion of soup with 1 teaspoon pumpkin seed oil, a dollop of sour cream, and a few pumpkin seeds.
Per Serving: 174 calories; 11.1 17.8 3.6 12 483 Full nutrition
ReviewsRead all reviews 8
There is (was?) a wonderful Vegetarian Restaurant in Los Angeles called "Inn of the 7th Ray". DH took me there when we were dating & hated the meal. I loved it. This soup tastes like something w...
I amped up everything here: more butter, more brown sugar and curry, plus some cinnamon and nutmeg. I made it with vegetable broth and got a very tasty, spicy and warming soup.
I used Cinderella (Fairy Tale) pumpkin I had already pureed and agree that it was at first a bit bland. I also found the seed garnish unnecessary. I added 1 tsp. of Kosher salt, 1/4 tsp. of whit...
Made this according to the recipe, I only added 2 potatoes for creaminess. Super easy and tasty recipe.
I added 1/2 cup half & half cream at the end and heated it, do not boil. Delicious.
I read the reviews and decided to skip the garnish but stick with the recipe. PERFECT. No bland at all and so delicious. I agree with one of the ratings that the hardest part is cutting up the r...
Great soup! It didn't even need the garnish. I used a red hubbard squash and the hardest part was getting cutting up the very dense flesh. Otherwise, a straightforward, easy-to-make recipe.