Curried Pumpkin Soup

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Curried Pumpkin Soup

This savory, creamy light soup has a little heat and a little hint of sweetness. For an extra gourd touch, serve the soup out of small hollowed-out pumpkins.
Print Recipe

Curried Pumpkin Soup

This savory, creamy light soup has a little heat and a little hint of sweetness. For an extra gourd touch, serve the soup out of small hollowed-out pumpkins.
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Makes
Units
Ingredients
Makes
Units
Ingredients
Rate It!
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Rating: 0
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Instructions
  1. Heat the butter in a large saucepan over medium heat. Add the onion, celery and garlic. Cook until the onion is translucent, about 10 minutes.
  2. Add the pumpkin puree, vegetable broth, water, curry, brown sugar, cumin, pepper, salt and nutmeg (everything else but the thyme). Reduce the heat to moderately low and simmer for 30 minutes, stirring occasionally.
  3. Transfer the vegetable soup to a blender (working in batches) and puree until smooth. Add the thyme and taste for additional seasoning.
  4. Ladle the soup into bowls and serve.
  5. * May need to thin out the soup with additional water (especially when re-heating).
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