In my ongoing quest to find tasty, kid-friendly food appropriate for the whole family, this week I chose a savory soup, perfect for a chilly fall day. I found the recipe in "The Soup & Bread Cookbook: 75 Pairings for Simple, Satisfying Meals (Rodale; $23.99).
Curried Pumpkin Soup
(Makes 6 servings)
- 2 tablespoons butter
- 2 teaspoons curry powder
- 1 large onion, chopped
- 1 large carrot, shredded
- 2 cups chicken stock (homemade or low-sodium store-bought)
- 2 cups half-and-half
- 2 cups homemade pumpkin puree (see below) or 1 can (15 ounces) unsweetened pumpkin puree
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1/4 cup sour cream
- Toasted sunflower seeds, for garnish
1. Heat the butter in a heavy soup pot over medium heat.
2. Add curry powder, onion and carrot. Cook, stirring, until the vegetables are soft, about 10 minutes.
3. Add the stock and simmer, uncovered, for 10 minutes. Transfer to a blender or food processor and process until smooth.
4. Return the mixture to the soup pot and stir in pumpkin, salt and white pepper. Heat over medium heat to serving temperature.
5. Scoop into soup bowls or pumpkin shells. Top with sour cream and sunflower seeds.
Fresh pumpkin puree tip:
To cook fresh pumpkin, split a pumpkin in half, and scoop out seeds and fiber. Preheat the oven to 350°F. Cover a rimmed baking sheet with foil and coat with cooking spray. Place the seeded pumpkin halves cut side down on the pan. Bake until the pumpkin is tender enough to pierce with a fork, about 1 hour. Remove from the oven and cool. Scoop the flesh out of the pumpkin and puree in a food processor. Measure out what you need to use and freeze the remainder in 2-cup amounts in resealable freezer bags.