Spiced Pumpkin Soup

These adorable turkey bowls were a splurge years

ago from Spiegel catalog.  They just needed to be

part of our Thanksgiving dinner so we had to

add soup or salad as a first course to our dinner.

The favorite soup course has been Spiced Pumpkin Soup.

If you follow Tablescapes Thursday, you saw me tease

with a promise of the recipe for this great soup.

Let's life the turkey's lid and take a peek.

I like my soup creamy and rich and thick.

This fun garnish adds crunch and texture to a silky smooth

soup with complex hints of herbs and spices.

For todays soup, I decided to lightly roast some small pumpkins

that I grew in my garden.  These will become the soup bowls

for tonights supper.

Cut the tops off and using a sharp spoon ( a serated grapefruit

spoon worked really well), clean out the seeds and pulp.  Lightly

salt and roast for 25-30 minutes at 400 degrees.

Spiced Pumpkin Soup Recipe

1/4 C. butter

1 C. onion

1 clove garlic

1 tsp. curry powder

1/4 tsp. ground coriander

1/2 tsp. dried thyme

1 tsp. salt

1/2 tsp. ground white pepper

1/8 tsp. crushed red pepper

3 C. chicken stock

1 1/2 C. canned pumpkin puree or you

can puree your own (I used canned)

1 C. cream or half and half

2 T. cornstarch dissolved in 1/4 C. cold water

Melt butter in saucepan and saute onion and garlic until

translucent.  Don't let brown.  Add spices (next 6 ingredients)

and saute for 1 minute.  Add the chicken stock, pumpkin

and then the cream or half and half. 

Use a hand held blender to puree the soup.  Be careful as it

will be hot.  Or if you don't have a hand held blender, pour

it in batches into your blender and puree.  Pour through a

fine mesh sieve to remove any small pieces to create a super

smooth soup. 

Place back in the saucepan and bring to a simmer.  Add the

cornstarch dissolved in water.  Heat until thickened.

Garnish as desired.  I used toasted and salted pepitas (pumpkin

seeds), crumbled bacon and crumbled croutons.

Serves 4.

If you would like a little more heat, add 1/2 tsp. liquid hot sauce.

Hope you enjoy this yummy pumpkin soup.  It is great all winter.

I will be sharing this on

Foodie Fridays 

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