Pumpkin Curry Soup with Leeks and Onions
Jennifer Miller's Grandma Te's Pumpkin Soup
- 4 tablespoons Butter
- 4 tablespoons Olive Oil
- 2 large Onions (chopped)
- 2 medium Leeks (white parts only chopped)
- 2 15- ounce cans Pumpkin Puree
- 5 cups Chicken Broth (low-sodium)
- 1 teaspoon Curry Powder
- 1/2 teaspoon Cumin
- 1/2 teaspoon Ground Nutmeg
- 1/2 teaspoon Ground Ginger
- 2 1/2 tablespoons Brown Sugar (to taste)
- 8-9 sprigs Thyme
- 2 Bay Leaves
- 1 cup Half and Half
- Salt and Pepper (to taste)
- In large soup pot over medium high heat melt butter with olive oil. Sauté onion and leek until softened (about 5 minutes). Add in a 1/2 teaspoon of salt and few grinds of pepper and sauté onion for another minute.
- Stir in pumpkin, 4 cups of chicken broth, spices, brown sugar, thyme and bay leaves. Bring to a boil. Lower heat, simmer uncovered for 15 minutes stirring occasionally.
- Remove bay leaves and thyme sprigs. Puree mixture with immersion blender or in batches in a blender or food processor with metal blade until smooth. Return to pot and add the half and half (1/2 cup at a time to desired thickness and creaminess). You may need to add another cup of chicken broth depending on thickness of soup after simmering. Season again with salt and pepper to taste. Cook over medium heat until heated through. May be refrigerated for 2 days. May be frozen. If serving later, the soup might thicken. You can add more chicken broth to soup when reheating to thin out. Add cream and stir in to warm before serving.
- For Serving: Pour soup in small pumpkin for serving. Scatter a few toasted pumpkin seeds on top of soup for a little texture and presentation. Serve top of pumpkin angled on side of pumpkin.
- For the Pumpkins: Cut a large hole on top of cinderella pumpkins (6 to 8 depending on number of guests) and scoop out seeds. Scrape out the inside of the pumpkins and pat try. Pumpkin will be used as bowl. Keep top of pumpkin as lid.
- For the Pumpkin Seeds: Preheat oven to 375 degrees. Scoop out pumpkin seeds from a large pumpkin (do not use the seeds from the small pumpkins). Clean well, rinse with water and pat dry. Toss seeds with 2 tablespoons of olive oil and a generous amount of sea salt and pepper. Spread seeds on a baking sheet lined with foil that has been coated with olive oil. Roast in oven for 30 minutes or until golden brown and crunchy.