Name: Curry Pumpkin Soup
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 1
Ingredients: 2 tablespoons pumpkin seeds; 2 tablespoons butter; 3 tablespoons all-purpose flour; 2 tablespoons curry powder; 4 cups vegetable broth; 1 (29 ounce) can pumpkin; 1.5 cups half-and-half cream; 2 tablespoons soy sauce; 1 tablespoon white sugar; salt and pepper to taste

Curry Pumpkin Soup

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Prep Time:
5 minutes

Cook Time:
15 minutes

Total Time:
20 minutes

Creamy pumpkin curry soup infused with savory soy sauce and rich vegetable broth.

Ingredients:

2 tablespoons pumpkin seeds
2 tablespoons butter
3 tablespoons all-purpose flour
2 tablespoons curry powder
4 cups vegetable broth
1 (29 ounce) can pumpkin
1.5 cups half-and-half cream
2 tablespoons soy sauce
1 tablespoon white sugar
salt and pepper to taste

Instructions:

Preheat your oven to 375 degrees F (190 degrees C). Spread out pumpkin seeds in a single layer on a baking sheet. Toast in the preheated oven for around 10 minutes, or until the seeds start to brown.
In a large pot over medium heat, melt butter. Add flour and curry powder, stirring until smooth. Cook until mixture bubbles. Slowly whisk in broth, simmer until thickened. Add pumpkin and half-and-half, then season with soy sauce, sugar, salt, and pepper.
Bring to a gentle boil, then take off the heat. Sprinkle with roasted pumpkin seeds to garnish.

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