Curried Pumpkin Soup

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Yields 6 cups

3 tbsp. butter
1 medium sweet onion, small dice
4 medium carrots, small dice
3 ribs celebry, small dice
1 clove garlic, minced
1.5 c. vegetable stock
2 tsp. madras curry powder
3 cups roasted fresh pumpkin, mashed
2 tbsp. fresh parsley, minced
2 cups half-and-half cream
2 tbsp. chives, minced
Salt and pepper to taste


In a large saucepan, melt the butter over medium-low heat. Add the chopped vegetables and saute until tender. Add the garlic and the stock; bring to a simmer. Cover and allow to simmer for 20 minutes. Add curry powder, pumpkin and parsley. Season with salt and pepper to taste. Stir in the half-and-half until well blended. Using a blender, carefully blend the mixture in batches. Garnish with minced chives and enjoy.