Clinton Kelly's Spiced Pumpkin Soup with Curried Creme Fraiche
Simple and delicious. See for yourself!
This tasty dish is just the thing to warm you up in this cool fall weather.
- For the Pumpkin Soup:
- 4 tablespoons unsalted butter
- 2 medium yellow onions (chopped)
- 2 teaspoons minced garlic
- 1/4 teaspoon chili flake
- 1 teaspoon ground coriander
- pinch cayenne pepper (optional)
- 3 (15 oz) cans pumpkin or 6 cups chopped roasted sugar pumpkin
- 5 cup chicken (or vegetable) stock
- 1/2 cup brown sugar
- 1/2 cup heavy cream
- For the Curried Creme Fraiche:
- 1 cup creme fraiche (or sour cream)
- 1 teaspoon curry powder
- 1 teaspoon brown sugar
- large pinch salt
Entertaining with Style: Clinton's Fall Crafts
4 tablespoons unsalted butter
2 medium yellow onions (chopped)
2 teaspoons minced garlic
1/4 teaspoon chili flake
1 teaspoon ground coriander
pinch cayenne pepper (optional)
For the Pumpkin Soup: Melt the butter in a large saucepan over medium heat. Add the onions and garlic and sweat gently, making sure not to brown. Stir in the spices and toast until fragrant, about 1 minute.
3 (15 oz) cans pumpkin or 6 cups chopped roasted sugar pumpkin
5 cup chicken (or vegetable) stock
Add the pumpkin and stir to incorporate. Then add the stock and bring up to a simmer. Let cook for 10-15 minutes, until the soup is a creamy consistency.
1/2 cup brown sugar
1/2 cup heavy cream
Work in batches and carefully blend the soup into a silky consistency. Return to the pot and bring back up to a simmer. Turn the heat off and stir in the cream and sugar, and season with salt. If a little too spicy, add more cream or a touch of milk to mellow the flavor.
1 cup creme fraiche (or sour cream)
1 teaspoon curry powder
1 teaspoon brown sugar
large pinch salt
For the Curried Creme Fraiche: Then stir in the curry powder, sugar and salt into the creme fraiche.
Serve the hot soup with a dollop of the cold creme fraiche for a nice temperature contrast.