October is such a wonderful month to use and experiment with pumpkin. I love to make this Zesty Pumpkin soup and serve in little carved out mini pumpkins!
This makes a great presentation if hosting a Halloween or Fall Festival party.
Ingredients
¼ cup butter
1 cup chopped onion
2 garlic cloves, crushed
1 teaspoon curry powder
2 teaspoon salt
white or rainbow crushed pepper to taste
½ teaspoon ground coriander
¼ teaspoon crushed red pepper
3 cups chicken broth
1 ¼ cups (16-ounce can) Libby’s Solid Pack Pumpkin
1 cup half-and-half
Sour cream and chives for garnish (optional)
How to make this delicious fall recipe:
In a large saucepan, melt the butter. Add the chopped onion, garlic and sauté until soft. Add curry powder, salt, coriander and crushed red pepper. Cook for about 2-3 minutes. Add the chicken broth and boil (uncovered) gently on med-heat for 15-20 minutes. Slowly stir in the pumpkin and half-and-half. Cook 5 minutes, stirring soup slowly. Once the soup is nicely blended remove from heat.
Pour the soup mixture into a blender or food processor. Blend soup ingredients until creamy. Make sure to give the soup a taste and add any spices you feel needed. Garnish with a dollop of sour cream and chopped chives.
You can always add more pumpkin puree and chicken broth to double the recipe. I usually add 1 more can of Libby’s pumpkin puree and 1 extra can of chicken broth. Serve with garlic toast for dipping! A fresh garden salad is always a good healthy side to choose. Enjoy and happy cooking!!!