Pumpkin Curry Soup Recipe

Pumpkin Curry Soup 

This soup is SO yummy, especially on a cold fall day like today! It would be nice served with crusty bread, but is great all by itself! There are lots and lots of recipes for pumpkin soup out there, but I took ingredients from several different recipes to come up with this. If you use an ingredient in your soup you think may be missing from mine, by all means , let me know!

This is the Pumpkin Soup heated up the next day. Yum! So good! 
The toasted pumpkin seeds make it even better. They are a must!

Ingredients

• 2 tablespoons butter 
• 1 cup (1 small) chopped onion
• 2 cloves garlic, crushed
• 2 teaspoons yellow curry powder (you can use red curry powder but it will be a lot hotter and you would need less)
• 1/2 teaspoon salt
• 1/8 - 1/4 teaspoon ground white or black pepper
• 3 cups chicken broth
• 1 can (15 oz.) Pumpkin 
• 1 tsp lemon juice
• Few dashes of cinnamon and nutmeg
• 1 can (12 fl. oz. Evaporated Milk or 1 can Coconut Milk (the evaporated milk makes the soup more savory & I like it better in this recipe)
• Pumpkin seeds, toasted in the oven
• Note: if you have a big family you'll need to double this. I have made it with both evaporated milk and coconut milk, but think I prefer it with the evaporated milk. I do love coconut milk and use it a lot in Thai soups, but the evaporated milk makes this more savory.  

Directions

Melt butter in large saucepan over medium-high heat. Add onion and garlic; cook, stirring frequently, for 2 to 3 minutes or until tender. Stir in curry powder, salt and pepper; cook for 1 minute.

Add broth and pumpkin; bring to a boil. Reduce heat to low and simmer, stirring occasionally, for 15 to 20 minutes. Stir in evaporated milk jus before serving. Serve warm and garnish with toasted pumpkin seeds.