I was experimenting with cooking a whole pumpkin in the crock pot the other day and forgot about my experiment. Seven hours later I had a big pumpkin mess on my hands! The pumpkin was definitely “well-done” and I wasn’t sure how the roasted taste would work in our pumpkin Blizzards. I decided to try to make a pumpkin soup.
It was delicious! I should have doubled the recipe because it was gone almost before I took the picture!
I made this pumpkin soup in my Vita-Mix, but you can use any blender or food processor to puree’ the soup. Remember homemade pumpkin tastes better than pumpkin from a can. Find out how to cook a pumpkin here.
Curried Pumpkin Soup
- 1 1/2 cups puree'd pumpkin
- 1 small onion diced
- 3 Tablespoons butter
- 1 Tablespoon curry powder
- 1 Tablespoon minced garlic
- 1 Celery Stalk chopped
- 2 Carrots chopped
- 1 1/2 cup chicken broth
- 3/4 cup heavy cream
- In a pot melt butter over medium heat.
- Sautee' diced onions in the melter butter.
- Add minced garlic.
- While onions are cooking steam the carrots and celery.
- Once the carrots and celery are soft add them to the onions and cook for 2 minutes.
- Mix in pumpkin puree'.
- Take the entire mixture and but it in the blender (or food processor) with 3/4 cup of chicken broth.
- Blend until smooth.
- Pour the blended mixture back into the pan.
- Add the rest of the chicken broth, heavy cream, and curry powder.
- Cook until heated through.
- Adjust the curry powder and garlic to your liking.