Description
Do you have guests you would like to impress? This is the best pumpkin soup I have ever tasted. It is so good it leaves you with a craving that lasts for weeks! Wonderful to serve for the holidays. I like to serve this soup in hollowed-out individual pumpkins for a special presentation.
Ingredients
- ¼ cup butter
- 1 large onion, finely chopped
- 1 leek, white portion only, chopped
- 4 cups chicken broth
- 1 (29 ounce) can pumpkin puree
- 1 teaspoon curry powder
- 1 teaspoon salt
- ¼ teaspoon ground white pepper
- ¼ teaspoon ground ginger
- 1 teaspoon bay leaf
- 1 cup half-and-half
Instructions
- Melt butter in a large pot over medium heat. Cook and stir onion and leek in melted butter until onion is soft and translucent
- about 5 minutes. Add chicken broth
- pumpkin puree
- curry powder
- salt
- white pepper
- ground ginger
- and bay leaf to onion mixture; bring to a boil.
- Reduce heat to low and simmer
- stirring occasionally
- for 15 minutes. Remove from heat to cool. Pour broth mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed mixture to pot and bring to a boil.
- Gradually stir half-and-half into pumpkin mixture; cook until soup is heated through
- 5 to 10 minutes.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 1 hr
Servings: 6