Easy Gourmet Pumpkin Soup

Fresh pumpkin-like hubbard squash and chicken broth are pureed into a soup seasoned with brown sugar and yellow curry powder.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 174 Calories

Ingredients

• 2 tablespoons brown sugar
• 1 tablespoon butter
• sour cream
• 1 tablespoon yellow curry powder
• 20 ounces chicken broth
• 1 (3 pound) sugar pumpkin - peeled, seeded, and cut into matchbox-size pieces
• 2 tablespoons pumpkin seed oil
• toasted pumpkin seeds

Recipe Instructions

Step 1

Melt the butter in a large pot over medium heat. Add the pumpkin, brown sugar, and curry powder to the butter; cook and stir until the pumpkin caramelizes, 6 to 10 minutes. Pour the chicken broth over the mixture; bring to a boil, and cook until the pumpkin is tender, about 20 minutes more.

Step 2

Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a towel; start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Process in batches until smooth.

Step 3

Garnish each portion of soup with 1 teaspoon pumpkin seed oil, a dollop of sour cream, and a few pumpkin seeds.