PUMPKIN CURRY SOUP
Pumpkin Soup is so perfect for fall days and as the weather cools. Using a sugar pie pumpkin adds a special richness to this soup that is sure to delight for ghouls and goblins alike!
- 2 Tbsp olive oil
- 2 cloves garlic, minced
- ½ cup onion, diced
- 2lb/1kgs sugar pie pumpkin, peeled, seeded and cubed
- 1 tsp curry powder
- 1 tsp cumin
- Salt and pepper
- 4 cups chicken broth
- ½ cup heavy cream
- ¼ cup pumpkin seeds (pepitas)
Heat olive oil in 4-6 quart pot. Add onion and garlic, sauté for 5 minutes, until soft and golden brown.
Add the pumpkin, curry, cumin and salt and pepper, stirring well to combine. Add the chicken broth, cover and bring to a boil for 15 minutes.
Place the lidded pot into your Wonderbag and seal for 4-5 hours. After set time, remove pot from bag and blend mixture using a hand blender. Additional chicken broth can be added for desired consistency.
To Serve: Drizzle with cream and garnish with 1 Tbsp of pumpkin seeds.
Tip: If fresh pumpkin is not available, 8 cups of pumpkin puree can be substituted.