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
- 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.
- 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.
- 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.
