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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Soup

Pumpkin Soup with Curry

Allergens named in the ingredients: Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 1 can (15 oz) pumpkin
  • 2 cans (30 oz) chicken broth (reduced sodium is best)
  • 1 medium sweet onion, chopped
  • 1–2 tbsp olive oil
  • 1 tsp curry powder
  • ⅛ tsp nutmeg
  • 1 bay leaf
  • Black pepper to taste
  • 1 cup cream

Method

  1. Sauté onions with olive oil until translucent.
  2. Add pumpkin and broth; mix well.
  3. Add all spices and simmer for at least 15 minutes; remove bay leaf.
  4. Let soup cool to lukewarm temperature and purée in a blender for smooth texture.
  5. Return to saucepan and add milk. Reheat on lower temperature to serve immediately or forgo reheating and store in a suitable airtight container