Use the bright orange hubbard pumpkins (Red Kuri, Baby Red Hubbard, or Orange Hokkaido) or small, fresh butternuts for a great taste! The butternuts are great because you don't have to peel them!
Preparation Time
15 mins
Cooking Time
30 mins
Total Time
45 mins
Calories
174 Calories
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.
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
