Curried Pumpkin Soup

Kateri at Dandelion Haven posted a recipe for Curried Pumpkin Coconut Soup the other day that sounded so good that I just had to try making some pumpkin soup myself! Thanks Kateri for inspiring me! :)

I have never made pumpkin soup before and Jerry was a little skeptical when I told him what I was doing. I said "Trust me, it will be amazing!" He said "We'll see." Such confidence he has in my culinary skills! I forged ahead anyway! I used some of the Pumpkin Puree I had frozen from the fresh pumpkins I roasted recently. I chopped the onion and garlic very fine so that I did not have to blend the finished soup.

1 tablespoon butter
1 tablespoon oil
1/2 cup finely chopped onion
1 clove garlic, minced
2 cups chicken stock
2 cups pumpkin puree
1 teaspoon salt or to taste
1 teaspoon curry powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 cup heavy cream

Melt butter with oil in a soup pot. Add onion and cook over medium-low heat until soft. Add garlic and cook for another few minutes. Stir in chicken stock, pumpkin puree, salt, curry powder, cumin and coriander. Bring to a boil, reduce heat and simmer for 30 minutes. Add heavy cream and cook until heated through.

 I liked the texture but you could always blend it with an immersion blender until smooth or blend in batches (carefully, it's hot!) in the blender if you like it creamier. I have only just recently started cooking with curry powder and I like it! :) We had this soup with a grilled ham and goat cheese sandwich on homemade onion rye bread, YUM!! After dinner, Jerry said "Okay, you can make that again," which is high praise indeed! LOL!!