Curried Pumpkin Soup

Name: Curried Pumpkin Soup
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 4 cups, 6 serving(s)
Ingredients: 1 (3 lb) pumpkin, halved lengthwise and cleaned or 2 cups canned pumpkin puree; 1 tablespoon extra virgin olive oil; 2 tablespoons unsalted butter; 1 yellow onion, diced; 2 small pears, peeled, cored and cut into 1-inch chunks; 3 garlic cloves, minced; 1 tablespoon curry powder; 1/2 cup dry white wine or 1/2 cup apple juice; 6 cups chicken broth; 1/3 cup heavy whipping cream; salt & freshly ground black pepper

Submitted by Wade in Indianapolis

"From the Splendid Table"

Download

photo by Linky

Ready In:: 2hrs
Ingredients:: 11
Yields:: 4 cups
Serves:: 6

ingredients

1 (3 lb) pumpkin, halved lengthwise and cleaned or 2 cups canned pumpkin puree
1 tablespoon extra virgin olive oil
2 tablespoons unsalted butter
1 yellow onion, diced
2 small pears, peeled, cored and cut into 1-inch chunks
3 garlic cloves, minced
1 tablespoon curry powder
¹⁄₂ cup dry white wine or 1/2 cup apple juice
6 cups chicken broth
¹⁄₃ cup heavy whipping cream
salt & freshly ground black pepper

directions

If using a whole pumpkin, place the pumpkin halves, cut side down, on a baking sheet and pour a half cup of water onto the baking sheet. Cover the pan with foil and bake at 350 F for about 1 hour, or until the pumpkin flesh is tender when pierced with a knife. When cool enough to handle, scrape the pumpkin flesh from the skins.
Heat the oil and butter in a large stockpot. Add the onion and sauté over medium heat until tender, about 8 minutes. Add the pears, garlic and curry powder to the pot and cook 2 minutes more. Season with salt and pepper. Add the wine or juice and deglaze, scraping up any caramelized bits on the bottom of the pot. Add the roasted pumpkin and the chicken broth and bring the soup to a boil. Reduce the heat to medium-low and simmer for 45 minutes.
Puree the soup in batches in a blender until smooth, or use an immersion blender to puree the soup in the pot. Return the pureed soup to the pot and heat thoroughly. Stir in the cream and adjust the seasoning. Do not boil.
Serve the soup in warm bowls garnished with a dollop of crème fraîche or sour cream and a few pumpkin seeds.

Questions & Replies

Got a question? Share it with the community!

Reviews

I used a 15-oz can of pumpkin puree which gave me about 1 1/2 cups. I reduced the stock to 4 cups; used a little less curry powder; 1/4 cup of half and half for the cream. Cooked for over an hour to get it to reduce to a bisque-type consistency. Flavor was pretty good; will use a bit less curry next time though as it was somewhat overpowering. Original recipe says it makes 4 cups - must be a typo because I got more than 4 cups without using the totals called for in the original.

Linky