Source: Margo Williams
Rating: 9/10
Melt butter in large saucepan over medium-high heat. Add onion and garlic; cook for 3 to 5 minutes or until tender. Stir in curry powder, salt, coriander and crushed red pepper; cook for 1 minute. Add water and bouillon; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 15 to 20 minutes to develop flavors. Stir in pumpkin and half-and-half; cook for 5 minutes or until heater through.
Transfer the mixture to food processor or blender container (in batches, if necessary); cover. Blend until creamy. Save warm or reheat to desired temperature. Garnish with dollop of sour cream and chives.
Preparation tip: soup may be prepared the day ahead. Cool to room temperature after adding pumpkin and half-and-half. Cover and chill. Just before serving, blend then reheat to serving temperature, but do not boil.
Ingredients
Directions
Melt butter in large saucepan over medium-high heat. Add onion and garlic; cook for 3 to 5 minutes or until tender. Stir in curry powder, salt, coriander and crushed red pepper; cook for 1 minute. Add water and bouillon; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 15 to 20 minutes to develop flavors. Stir in pumpkin and half-and-half; cook for 5 minutes or until heater through.
Transfer the mixture to food processor or blender container (in batches, if necessary); cover. Blend until creamy. Save warm or reheat to desired temperature. Garnish with dollop of sour cream and chives.
Preparation tip: soup may be prepared the day ahead. Cool to room temperature after adding pumpkin and half-and-half. Cover and chill. Just before serving, blend then reheat to serving temperature, but do not boil.