Curry Pumpkin Soup

Ingredients

2 medium yellow onions, chopped

4 garlic cloves, minced

5 cups chicken broth

2 teaspoons curry powder

1 teaspoon ground coriander

4 tablespoons butter

6 cups pumpkin puree*

½ cup evaporated fat free milk

3 tablespoons all purpose flour

½ cup brown sugar

2 tablespoons soy sauce

Heavy cream, for garnish

Toasted Pumpkin seeds for garnish

Procedure

Melt butter in large pot over medium heat. Add onions and garlic and cook, stirring often, about 4 minutes or until onions are translucent. Add curry and coriander and stir for a minute more. Add the soy sauce and one cup chicken broth. Whisk in the flour and cook for another 5 minutes.

Add the pumpkin and remainder of the chicken broth; blend well. Bring to a boil and reduce heat; simmer for 15 minutes.

Transfer the soup in batches to a blender or food processor. Cover tightly and blend until smooth. Return soup to saucepan once all has been blended smooth.

With the soup on low heat, add the brown sugar and mix. Add evaporated milk slowly, stirring to incorporate.

Serve in bowls, adding a couple of tablespoons of heavy cream to each bowl for garnish – do not stir cream in (let the consumer stir if they wish).

Serves 8 – 10.

*You can use store bought canned pumpkin puree (48 oz.), but I made the pumpkin puree by roasting pie pumpkins (sometimes referred to as sugar pumpkins, or sugar pie pumpkins). To do this, cut the pumpkin in half. Scoop out and scrape away the seeds and pulp. Get as much of the stringy stuff out of the pumpkin as is practical. Place pumpkin halves upside down on a baking sheet or pan with foil after spraying with cooking spray (you put them upside down so that the pumpkin will not get brown on the inside). Bake at 350 for 45 – 60 minutes, or until soft. Generally, if you can poke a fork easily into the pumpkin through the skin it is done. If you cook them just long enough, the skin will separate and peel right off. Put the pumpkin into a bowl and mix until pureed. I found my trusty single shaft hand blender did the trick well. It took about 3 larger pie pumpkins for me to get six cups – obviously, this will depend on the size of the

pumpkins. You can freeze what you don’t use.