Longworth Family Pumpkin Soup
Passed down from my brother's former roommate's family, this pumpkin soup is creamy with a kick of heat and curry taste. Great with a grilled cheese or on a cold and rainy fall day.
Ingredients
Directions
- In a medium sauce pan, melt butter with onions and garlic over medium-high heat.
- Add curry powder, salt, ground coriander, and crushed red pepper and cook for 1 minute.
- Add chicken broth, bring to a boil, add boil gently for 15 minutes.
- Stir in pumpkin purée and half & half and cook for 5 minutes.
- Pour into blender and blend until creamy.
- Pour into bowls and serve garnished with a dollop of sour cream and chopped chives.
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