Curry Pumpkin Soup

Name: Curry Pumpkin Soup
Total time: 20
Yield: 8
Ingredients: 2 tablespoons pumpkin seeds; 2 tablespoons butter; 3 tablespoons all-purpose flour; 2 tablespoons curry powder; 4 cups vegetable broth; 1 (29 ounce) can pumpkin; 1.5 cups half-and-half cream; 2 tablespoons soy sauce; 1 tablespoon white sugar; salt and pepper to taste

Recipe by Mary Ingram from allrecipes.com

20 Mins.

Ingredients

8 servings

•

2 tablespoons pumpkin seeds
•

2 tablespoons butter
•

3 tablespoons all-purpose flour
•

2 tablespoons curry powder
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4 cups vegetable broth

•

1 (29 ounce) can pumpkin
•

1.5 cups half-and-half cream
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2 tablespoons soy sauce
•

1 tablespoon white sugar
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salt and pepper to taste

Instructions

Preheat oven to 375 degrees F (190 degrees C). Arrange pumpkin seeds in a single layer on a baking sheet. Toast in preheated oven for about 10 minutes, or until seeds begin to brown.
Melt butter in a large pot over medium heat. Stir in flour and curry powder until smooth. Cook, stirring, until mixture begins to bubble. Gradually whisk in broth, and cook until thickened. Stir in pumpkin and half-and-half. Season with soy sauce, sugar, salt, and pepper.
Bring just to a boil, then remove from heat. Garnish with roasted pumpkin seeds.