Chilled Curried Pumpkin Soup
Chilled Curried Pumpkin Soup recipe
Ingredients
| ¼ | cup |
butter
1/2 stick |
|
| 1 | large |
white onion
|
|
| ¾ | cup |
scallions, spring or green onions
white part only |
|
| 1 | can |
pumpkin
(16 oz.) |
* |
| 4 | cups |
chicken broth
or broth |
|
| 1 | x |
bay leaves
|
* |
| ½ | teaspoon |
sugar
|
|
| ¼ | teaspoon |
curry powder
(1/4 to 1/2) |
* |
| few | springs |
parsley leaves
|
* |
| 2 | cups |
milk
half & half or heavy whipping cream |
|
| salt | and |
salt and black pepper
freshly ground, to taste |
* |
Directions
Melt butter in 4 to 6 quart saucepan over medium high heat.
Add onion and sauté until soft and golden brown.
Stir in pumpkin, stock, bay leaf, sugar, curry powder, nutmeg and parsley. Bring to simmer, then reduce heat and continue simmering uncovered for 15 minutes, stirring occasionally.
Transfer soup in batches to blender or food processor and puree.
Return to saucepan and add milk, and salt and pepper to taste.
Simmer 5 to 10 minutes, but do not allow to boil.
To serve hot, ladle into individual bowls. Float dollop of cream on each and sprinkle with paprika. Top with chives.
To serve cold, chill soup thoroughly then ladle into individual bowls. Float tomato slice on top, cover with dollop of cream, and sprinkle with minced chives.
Garnishes: ½ cup whipping cream, sour cream or yogurt; ½ cup minced chives or green onion; paprika ; 8 thin tomato slices (for chilled soup).
Nutrition Facts
Serving Size 478g (16.9 oz)
Please add the broth under Directions
almost 2 years ago