Indian Pumpkin Curry Soup
Ingredients
| 2 cups of canned pumpkin | ||
| 3 tbs of butter | ||
| 1 cup of onions, minced | ||
| 2 tsp of curry powder | ||
| 2 cloves garlic, minced | ||
| dash of kosher salt and fresh cracked black pepper | ||
| 1 tsp coriander | ||
| 1 tsp cumin | ||
| 1/2 tsp red pepper | ||
| 1 cup chicken stock | ||
| 2 cups water | ||
| 1 cup half and half | ||
| Sour cream for garnish | ||
| chives for garnish |
This is a rich creamy soup bursting with Indian flavors.
- Melt butter in a large sauce pan over medium high heat.
- Add onion and garlic and cook until tender. Take care not to burn garlic.
- Stir in curry powder, salt, pepper, coriander and red pepper. Cook for 1 minute.
- Add chicken stock and water and bring to a boil.
- Reduce heat to low and cook for 15 to 20 minutes, stirring occasionally.
- Stir in pumpkin and half and half and cook for another 5 minutes.
- Let mixture cool slightly and add to a blender or food processor and blend until creamy.
- Garnish with a dolup of sour cream and chives.
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