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Curry Pumpkin Soup

5 from 1 vote
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients
  

  • 2 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 tablespoons curry powder
  • 4 cups vegetable broth
  • 1 29 ounce can pumpkin
  • 1 1/2 cups half-and-half cream
  • 2 tablespoons soy sauce
  • 1 tablespoon white sugar
  • salt and pepper to taste

optional 2 tablespoons pumpkin seeds

    Instructions
     

    • If using pumpkin seeds, toast them in the oven at 375 degrees until they begin to brown (check them at 4 min but can go as long as about 8 minutes).
    • In a large pot over medium heat, melt the butter.
    • Add the flour and curry powder and stir to remove all lumps.
    • Add the broth slowly while using a whisk to stir. Cook until thickened.
    • Next, stir in the half-and-half, pumpkin, soy sauce and sugar. Salt, and pepper to taste.
    • Bring soup to a boil, then remove from heat.
    • Garnish with roasted pumpkin seeds.