My Curried Pumpkin Soup

"This is a recipe I came up with about a decade ago as a way to use up the leftover cans of pumpkin sitting in my cupboard. The first time I served it was at a Thanksgiving dinner I was having and it was a huge hit! It is now a staple at Thanksgiving and throughout the Fall and Winter season. I also now use fresh pumpkins or winter squash from my own garden which I roast in the oven first."
 
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Ready In:
40mins
Ingredients:
11
Yields:
12 cups
Serves:
10-12
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ingredients

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directions

  • Saute onions, celery and carrot in a pan with butter or margarine on low heat until very tender and slightly caramelized.
  • Remove from heat and add minced garlic and spices (cinnamon and curry).
  • Add vegetable and spice mixture to food processor and puree until same consistency as pumpkin, you may want to add some of the pumpkin to help with the blending process.
  • Combine pumpkin and vegetable puree in a large stock or soup pot, add the chicken stock, stir with wire whisk to combine and heat on low to medium heat until bubbling. (10-20 minutes).
  • Salt and Pepper to taste, garnish with sour cream and/or cashews.
  • (Hint, for smooth, velvety texture you can strain through a sieve before serving).
  • Use vegetable stock and margarine to keep vegetarian.

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