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Curried Pumpkin Soup

Submitted by FrankO
Submitted by FrankO

A wonderful rich soup with a hint of spice, perfect for chilly fright night.

Ingredients

1 Medium size onion, chopped 2 Cloves of garlic 1 Large carrot, chopped 3lbs Parsnip 2 cans of Pumpkin 1 medium size white potato, chopped 2 Tbsp butter 1 Tbsp plain flower 2 Tsp curry powder 3 pints of veg or chicken stock. (pre heat in separate pan) 1-2 pints of hot water Salt & pepper ½ pint half and half (optional) Chopped chives


Nutritional information

No nutrition information available

Instructions

Gently cook onion, garlic, carrot and parsnips in butter for ten minutes, covered. Add the curry powder and the flower and cook for a further two minutes, keep stirring gently. Add pumpkins and stock. Simmer until fork can be easily pushed thru a piece of parsnip. Puree the soup (easiest with hand/stick blender done in the pan) Dilute to taste and consistency with water. Season to taste if necessary. Add cream if using and sprinkle chives on top