Recipe: Curry Pumpkin Soup

One of the comments I received is that people miss the full recipes I used to post (obviously with photographic accompaniment). I attribute the lack of that to sheer laziness on my part, and I resolve to get back with it.

Starting tonight with... drumroll...

Curry Pumpkin Soup.

The funny thing with this is that I don't really like pumpkin. I tried this simply because the recipe kept popping up and just sounded good. The recipe below is courtesy of a parishioner of the Church of St. Ambrose & Our Lady of Good Counsel Catholic Churches. I have made my own modification, which I indicate throughout.

INGREDIENTS:
1 large onion, finely chopped (I use less than 1/2 of a large red onion)
1/4 cup butter
1/2 tsp curry powder
2 cups pureed pumpkin
1 1/2 tsp salt
2 cups half & half (I use 1 cup half & half and 1 cup fat free milk)
2 1/2 cups chicken broth (I use natural goodness low-sodium)
chopped parsley and sour cream for garnish

Check out this handy visual aid:



Saute the onion in the butter until nice and tender. Nothing like the smell of slowly melting butter as the base for a soup on a chilly night.



Sprinkle with curry powder and saute for an additional two minutes. The onions will take on a gorgeous golden color.



Stir in the pumpkin and salt.



You will get a nice thick mixture like this.



Add the half & half/milk mixture, stirring constantly. Yes, I stopped stirring in order to take this picture. :)



Stir in broth and keep on low heat until soup is completely heated.



Garnish with a dollop of sour cream (fat-free here) and parsley (fresh from the garden if possible).



Enjoy!

PS - when setting up the lighting for our kitchen, it never occurred to me to ensure good photographic light. Sometimes my color is a little off - I will edit where and when I can, but lesson learned for the kitchen renovation project, start date tbd.