For years, I have asked my dad to make Pumpkin Soup in the fall. I never had the recipe (and my dad didn’t seem all that open to sharing). My entire family loved the soup so much that my dad had to start making triple batches. Finally he relented and gave up the recipe. Boy, was I shocked to find out that the recipe is simple. Easy ingredients and done in record time - definitely my kinda soup. I’ve never made a soup that is as delicious or as quick as this one.
I always serve the soup as the main course for dinner. Along with a hearty salad and lots of freshly sliced baguette, this is a meal that warms the soul. And gets to the table in under 20 minutes.
This Pumpkin Soup makes six generous servings or can be streteched for 8 to 10 small appetizer-size servings.
1 can of pumpkin (do NOT buy the Pumpkin Pie mix, it is the plain pumpkin)
2 tablespoons butter
¼ cup onion, grated
1 tablespoon curry powder
1 tablespoon flour
28 ounces chicken broth (use the good stuff)
1 tablespoon brown sugar
½ teaspoon cinnamon
½ teaspoon salt
¼ teaspoon pepper
1 cup heavy cream (or half n half or whole milk)
In a large stockpot, heat the butter and sauté onion over medium high heat until lightly brown (5 minutes). Add flour and curry powder to make a rue. Cook until rue is brown (about 2 minutes). Whisk in broth. Add pumpkin and all other ingredients (except the heavy cream). Simmer for 8 minutes. Remove from heat. Temper the cream (add little of the soup to the cream so that the cream does not curdle) then pour the tempered cream into the soup.
Garnish with toasted pecans (optional). Enjoy!