A little purple eskimo. She just had to go outside and play in the snow and eat it. Yes, eat it. She's been waiting quite impatiently for this first snow fall, just to eat it. While I'm despising every white flake that falls, the excitement in her face is priceless.
So in honor of the cold and icy day we had today. I am posting my Pumpkin Curry Soup recipe. It was recently featured over at With a Shot of Brandy, but in case anyone missed it, here it is again. Anyone who shared in the cold (blizzard in some parts) snowy day, this yummy soup with warm your tummies and warm your hearts!
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About a year and a half ago, I used to work at a hospital and while we all know how not great hospital cafeteria food is, word around town...well, um, the hospital, that is... was that the Pumpkin Soup was the best. People waited all year for the soup to be made again. SO! I had to give this soup a try ...and I tell you what, it did not disappoint!! It was so creamy and delicious and I could taste a slight background of curry in the creamy, savory goodness.I have not had this soup since I left the job a year and a half ago but with the arrival of fall, I was seriously craving the yumminess. So I started searching for a recipe and the result of that search is the following (with some little alterations)...
adapted from Mary Ingram
Cast of Characters:
3 tablespoons butter
3 tablespoons all-purpose flour
2 tablespoons curry powder
4 cups vegetable broth
2 (15oz) cans pumpkin
1 1/2 cups cream
2 tablespoons soy sauce
1 tablespoon white sugar
salt, pepper, and nutmeg to taste
3 tablespoons all-purpose flour
2 tablespoons curry powder
4 cups vegetable broth
2 (15oz) cans pumpkin
1 1/2 cups cream
2 tablespoons soy sauce
1 tablespoon white sugar
salt, pepper, and nutmeg to taste
Start out by making a roux. Melt the butter in the pan and add the flour and curry powder. Mix with a wooden spoon until combined and cook until bubbling to get rid of the flour taste. Once done, whisk in the vegetable broth and bring to a boil to thicken slightly. Then add in the pumpkin and the heavy cream. You can substitute the heavy cream for half and half if you like but I prefer a thicker, richer soup. Whisk to combine and then add soy sauce (believe me, it's good), white sugar, salt, pepper, and nutmeg to taste. I like to add nutmeg to a lot of my cream based dishes. Just gives an extra something ...especially paired with the pumpkin. Simmer to let the flavors combine and ....tada!!!
Delicious warm and creamy Pumpkin Curry Soup!! This is perfect to fill your belly and get you toasty after a crisp fall day. Add a dollop of creme fraiche or sour cream for a tasty addition!
Dig in and enjoy!!
I hope you all enjoyed this super simple and delicious Fall recipe!!
