Pumpkin Curry Soup
This soup is a light and delicious starter to any fall or winter meal. It comes together so simply, making it a great meal for entertaining or for serving on busy weeknights.
Ingredients
- 1/4 cup olive oil
- 1 large onion sliced
- 3/4 cup scallions white part only, sliced
- 1 16 ounce can of pumpkin puree
- 4 cup chicken broth
- 1 bay leaf
- 1/2 teaspoon sugar
- 1 teaspoon curry powder
- 1/8 teaspoon nutmeg
- several parsley sprigs
- garnish: pumpkin seeds, chopped parsley, sour cream or plain Greek yogurt
Instructions
- Heat olive oil over medium heat in a large Dutch oven. Add onions and scallions to hot oil and sauté until golden brown. Stir in pumpkin, broth, bay leaf, sugar, curry powder. nutmeg, and parsley.
- Bring to a simmer and continue simmering, uncovered, for 15 minutes, stirring occasionally.
- Remove bay leaf and transfer soup to a food processor in batches (or use a handheld blender) and puree until desired consistency.
- Return to pan and add salt and pepper to taste.
- Serve and garnish with pumpkin seeds, parsley, and a dollop of sour cream or yogurt.
- Enjoy!
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