Curried Pumpkin Soup with Toasted Pumpkin Seeds
Author: 
Recipe type: Soup
Cuisine: American
 
Ingredients
  • One 29-ounce can pumpkin puree
  • 1 quart chicken broth
  • 2 tablespoons butter or olive oil
  • 1 onion, diced
  • 1 jalapeno pepper, minced
  • 2 garlic cloves, minced
  • 2 teaspoons curry powder
  • 1½ teaspoon salt
  • ⅓ cup heavy cream
  • ⅛ cup pumpkin seeds, shelled and skillet-toasted
  • Grated Parmesan cheese (optional)
  • Grated nutmeg (optional)
Instructions
  1. Toasting Pumpkin Seeds
  2. Heat a small skillet over medium heat and add the pumpkin seeds
  3. Stir seeds for about 3 minutes, until they give off some aroma and start to glisten. It's OK if some get a bit dark - that's added flavor! Just be sure the seeds don't burn - that's not flavor!
  4. Remove the seeds and set aside to cool
  5. How to Make Curried Pumpkin Soup
  6. Melt the butter over medium heat in a Dutch oven or soup pot
  7. Toss in the onions and curry powder and cook for 4 to 5 minutes, until onions start to soften
  8. Stir in the garlic and jalapeno pepper and cook for another 2 minutes
  9. Add a bit of chicken broth if necessary to deglaze the pot
  10. Add the pumpkin and stir to incorporate
  11. Pour in the chicken broth, add salt and bring the soup to a boil
  12. Reduce heat to low and let simmer for 10 minutes
  13. Stir in the cream and get soup bowls ready
  14. Serve topped with pumpkin seeds and freshly grated Parmesan cheese and nutmeg
Recipe by eSoupRecipes at https://esouprecipes.com/curried-pumpkin-soup-with-toasted-pumpkin-seeds