I have been making this soup for years. It is so simple, wonderfully fragrant and super yummy. Add a salad and fresh baked bread for a perfect Sunday supper.
Ingredients:
2 tablespoons butter
1 small onion, chopped
2 large cloves garlic, finely chopped
2 teaspoons curry powder
1 teaspoon salt
1/4 teaspoon ground white pepper
5 cups vegetable stock
30 oz pure pumpkin
8 oz of cream cheese (soft)
Directions:
Melt butter in large saucepan over medium-high heat. Add onion and garlic; cook, stirring frequently, until soft. Stir in curry powder, salt and pepper; cook for 1 minute.
Add broth and pumpkin; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 15 to 20 minutes. Whisk in the cream cheese. Transfer mixture to food processor or blender and blend until smooth. Serve warm with fresh cracked pepper. Garnish with sage or toasted pumpkin seeds.
Serves 4 - 6
