“Tis the pumpkin season!” Love baby Elody!

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)

Zesty Pumpkin Soup with Homemade Garlic Toast.

 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!!!