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Easy Gourmet Pumpkin Soup
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Creamy hubbard squash soup infused with sweet brown sugar and aromatic yellow curry.
Ingredients:
  • 1 tablespoon butter
  • 1 (3 pound) sugar pumpkin - peeled, seeded, and cut into matchbox-size pieces
  • 2 tablespoons brown sugar
  • 1 tablespoon yellow curry powder
  • 20 ounces chicken broth
  • 2 tablespoons pumpkin seed oil
  • sour cream
  • toasted pumpkin seeds
Instructions:
  • In a large pot over medium heat, melt the butter. Stir in the pumpkin, brown sugar, and curry powder until pumpkin caramelizes, about 6 to 10 minutes. Add chicken broth, bring to a boil, and cook until pumpkin is tender, around 20 minutes.
  • Carefully pour the soup into a blender, filling it only halfway. Secure the lid with a towel and pulse the blender a few times to start pureeing. Blend until smooth in batches.
  • Top each serving of soup with a drizzle of pumpkin seed oil, a spoonful of sour cream, and a sprinkle of pumpkin seeds.

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