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Curried Pumpkin Soup
1/4 c butter
1 lg onion diced
3/4 c green onions
4 c pumpkin puree (worlds better if you roast your own sugar pumpkins
4 c chicken broth
1 bay leaf
2 tbs good curry powder (if you mix your own seeds it is even better but the powder is good to ..I would recommend the Madras Curry for this one)
1/8 ts nutmeg
1/8 ts cardamom ground
1 handful chopped parsley
2 c half and half or heavy cream
kosher salt and fresh cracked pepper to taste
roasted pumpkin seeds ...optional
2 TB chives finely chopped
1 c sour cream
In a medium-large saucepan, saute the onions and scallions in butter until golden brown. Stir in the pumpkin. Add the chicken broth, bay leaf, brown sugar, curry powder, nutmeg, and parsley and simmer, uncovered, for 15 minutes. Transfer the soup to a food processor or blender and carefully puree with the half-and-half or chicken stock to reach the desired consistency, creamy with medium density. Add salt and pepper to taste. Serve with a handful of roasted pumpkin seeds (leave off if on induction) or chopped
chives. A small dollop of sour cream may also be used to garnish. How to Cook Your Pumpkin:
3 tiny sugar pumpkins (or a total of 3lbs of pumpkin) Preheat the oven to 350 degrees. Cut the pumpkins in half vertically and discard the seeds and stringy pulp. Place the pumpkin, cut-sides down, in a shallow baking dish and add water about a 1/2 inch high. Bake for about 1 hour or until tender. The pumpkin is ready when it is easily pierced with a fork. Cut each half into wedges and peel. A 3-pound
pumpkin yields about 3 pounds cooked.
Now here is a beautiful presentation...I have actually cooked the soup in a larger raw perfectly shaped pumpkin here is how
clean a perfect pumpkin the size of a large soup tureen well, cut the top off like you are going to carve a jack o lantern and save it as the lid..put the pumpkin on a nice round pizza pan covered with foil ....scrape out all that stuff inside the pumpkin until it is smooth orange flesh..then put the pumpkin on the foil..then pour the above prepared soup (before you simmer it for the 15 min) in the pumpkin put the top on the pumpkin a little tilted to let the steam escape and bake it in the oven for about an hour or until the flesh of the pumpkin is soft....
to serve bring the whole thing to the table on the pizza pan (be careful this can be heavy!) take the top off and with a spoon scrap some of the cooked pulp off the sides of the pumpkin into your soup so you have nice chunks of it in the soup!....you can hide the pizza pan with garnish...this is so good and makes a wonderful presentation!!! people just help themselves to the soup out of the pumpkin!
1/4 c butter
1 lg onion diced
3/4 c green onions
4 c pumpkin puree (worlds better if you roast your own sugar pumpkins
4 c chicken broth
1 bay leaf
2 tbs good curry powder (if you mix your own seeds it is even better but the powder is good to ..I would recommend the Madras Curry for this one)
1/8 ts nutmeg
1/8 ts cardamom ground
1 handful chopped parsley
2 c half and half or heavy cream
kosher salt and fresh cracked pepper to taste
roasted pumpkin seeds ...optional
2 TB chives finely chopped
1 c sour cream
In a medium-large saucepan, saute the onions and scallions in butter until golden brown. Stir in the pumpkin. Add the chicken broth, bay leaf, brown sugar, curry powder, nutmeg, and parsley and simmer, uncovered, for 15 minutes. Transfer the soup to a food processor or blender and carefully puree with the half-and-half or chicken stock to reach the desired consistency, creamy with medium density. Add salt and pepper to taste. Serve with a handful of roasted pumpkin seeds (leave off if on induction) or chopped
chives. A small dollop of sour cream may also be used to garnish. How to Cook Your Pumpkin:
3 tiny sugar pumpkins (or a total of 3lbs of pumpkin) Preheat the oven to 350 degrees. Cut the pumpkins in half vertically and discard the seeds and stringy pulp. Place the pumpkin, cut-sides down, in a shallow baking dish and add water about a 1/2 inch high. Bake for about 1 hour or until tender. The pumpkin is ready when it is easily pierced with a fork. Cut each half into wedges and peel. A 3-pound
pumpkin yields about 3 pounds cooked.
Now here is a beautiful presentation...I have actually cooked the soup in a larger raw perfectly shaped pumpkin here is how
clean a perfect pumpkin the size of a large soup tureen well, cut the top off like you are going to carve a jack o lantern and save it as the lid..put the pumpkin on a nice round pizza pan covered with foil ....scrape out all that stuff inside the pumpkin until it is smooth orange flesh..then put the pumpkin on the foil..then pour the above prepared soup (before you simmer it for the 15 min) in the pumpkin put the top on the pumpkin a little tilted to let the steam escape and bake it in the oven for about an hour or until the flesh of the pumpkin is soft....
to serve bring the whole thing to the table on the pizza pan (be careful this can be heavy!) take the top off and with a spoon scrap some of the cooked pulp off the sides of the pumpkin into your soup so you have nice chunks of it in the soup!....you can hide the pizza pan with garnish...this is so good and makes a wonderful presentation!!! people just help themselves to the soup out of the pumpkin!