Curried Carrot and Pumpkin Soup

1 tablespoon olive oil
2 tablespoons butter
1 /2 medium onion, chopped
1 bunch scallions, chopped (white and green parts)
1 pound baby carrots
4 cups homemade chicken stock
1 1/2 tablespoons curry powder
1/4 teaspoon cayenne pepper
1 teaspoon pumpkin pie spice
1 teaspoon kosher salt
2 tablespoons dark brown sugar
2/3 cup solid pack pumpkin (not pumpkin pie filling)

Preheat medium pot over medium high heat. Add olive oil, butter, onions and carrots and saute 5 minutes. Add seasonings and stir well. Stir in chicken stock, bring 4 to a boil, cover and cook until carrots are very tender, about 15-20 minutes. Remove from heat and stir in pumpkin. Using an immersion blender or food processor, process soup until smooth and carrots are fully pureed. This soup can be made as much as three days prior to serving. The favors just get richer and more intense.
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