21 November, 1986

Curried Pumpkin Soup | The Best of Bon Appétit (1979)

Curried Pumpkin Soup ingredients
Makes 6 servings
1/4 cup butter (1/2 stick)
1 large white onion, sliced
3/4 cup sliced green onion, white part only (about 3 bunches)
1 (16-oz) can pumpkin
4 cups chicken stock or broth
1 bay leaf
1/2 tsp sugar
1/2 to 1 tsp curry powder
1/8 to 1/4 tsp nutmeg
Few sprigs of parsley
2 cups milk, half and half, or whipping cream
Salt and freshly ground pepper

Optional garnish
6 small pumpkins, carved-out for bowls
1/2 cup whipping cream (whipped), sour cream, or plain yogurt
1/2 cup minced chives or green onions
6 thin tomato slices (for chilled soup)

Notes:  You may refrigerate soup up to three (3) days, or freeze up to three (3) months.

Melt butter in 4 to 6-quart saucepan over Medium-High heat.

Add onions and sauté until soft and golden brown.

Simmer and purée
Stir in pumpkin, chicken stock, Bay Leaf, sugar, curry, nutmeg, and parsley. Bring to a simmer.

Reduce heat and continue simmering, uncovered, for fifteen (15) minutes; stir occasionally.

Use immersible blender, or transfer in small batches to blender or food processor, and purée until smooth.

Add dairy and simmer gently
Return to saucepan. Add milk or cream, salt, and pepper. Simmer for five to ten (5 to 10) minutes, but do not allow to boil.

To serve hot, ladle into bowls. Float dollop of cream on each, and sprinkle with papika and chives.

To serve cold, thoroughly chill soup (2 hours or more). Ladle into bowls and float tomato slice on top. Add dollop of sour cream and sprinkle with chives.

Slightly adapts The Best of Bon Appétit (1979) (Los Angeles: The Knapp Press, 1979), 41.

You might like:
Curried Chicken & Pumpkin Stock
Thanksgiving Menu

Page Last Updated 19 April 2015

No comments:

Post a Comment