Rich in autumnal flavors, Pumpkin Curry Soup is a robust, seasonal favorite soup. It’s a rich, colorful addition to any fall or winter meal, yet filling enough to make a meal all on its own.
And, a favorite in our house. A special dish I really try to save for Thanksgiving — but rarely succeeded.
When the colors outside my window are bursting with fiery reds, brilliant oranges, and glowing yellows — I can’t resist making a pot of Pumpkin Curry Soup — as a practice run before the big day!
2 tablespoons butter
1 large onion, chopped
2 garlic cloves, chopped
1 medium leek, white part only, chopped
1 16oz can pure pumpkin puree
4 cups chicken broth
1 teaspoon salt
1/2 teaspoon curry
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground coriander
1/8 teaspoon ground cardamom
1 bay leaf
1 cup fat-free half and half
salt and freshly cracked pepper to taste
3/4 cup creme fraiche or sour cream
Toasted pumpkin seeds (raw pumpkin seeds tossed with vegetable oil, toasted in a 350-degree oven until lightly golden brown, 30-35 minutes)
In a medium soup pot, melt butter and saute onion and leek until soft. Stir in pumpkin, chicken broth, salt, spices, and bay leaf. Bring to a boil.
Lower heat and simmer, uncovered, for 15 minutes.
Remove the bay leaf, puree in a blender for a smooth texter.
Return to soup pot and add half-and-half. Continue to cook over medium heat until heated through.