Pumpkin Soup
 
Makes 4 to 6 servings
Ingredients
  • 2 tablespoons olive oil
  • 1 cup diced yellow onion
  • 2 cloves garlic, minced
  • 2 (15-ounce) cans pumpkin
  • 2 small bay leaves
  • 4 cups chicken stock
  • ½ cup freshly grated Parmesan cheese
  • 2 teaspoons sugar
  • 2 teaspoons chopped fresh rosemary leaves
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon curry powder
  • ½ cup heavy whipping cream
  • Garnish: heavy whipping cream, roasted salted pumpkin seeds
Instructions
  1. In a medium Dutch oven, heat oil over medium heat. Add onion and garlic, and cook, stirring frequently, until onion is translucent, about 6 minutes. Add pumpkin, bay leaves, stock, Parmesan, sugar, rosemary, salt, pepper, and curry powder. Reduce heat to low, and cook, stirring occasionally, for 15 minutes.
  2. Discard bay leaves. Transfer pumpkin mixture to the container of a blender. Secure lid on blender, and remove center piece of lid to let steam escape; place a clean towel over opening in lid to avoid splatters. Process until smooth.
  3. Return pumpkin mixture to Dutch oven over medium heat. Add cream, whisking until smooth. Simmer until heated through, about 2 minutes. Garnish with cream and pumpkin seeds, if desired.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/pumpkin-soup/