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pumpkin puree extra-virgin olive oil unsalted butter yellow onion pears garlic curry powder white wine chicken broth heavy whipping cream salt pumpkin seeds creme
Viewed: 33 - Published at: 9 years agoIngredients
- 2 cups canned pumpkin puree
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons unsalted butter
- 1 yellow onion, diced
- 2 small pears, peeled, cored and cut into 1-inch chunks
- 3 garlic cloves, minced
- 1 tablespoon curry powder
- 1/2 cup dry white wine or apple juice
- 6 cups chicken broth
- 1/3 cup heavy whipping cream
- Salt and freshly ground pepper
- Garnish:
- Toasted pumpkin seeds
- Creme fraiche or sour cream
Method
- 1. Heat the oil and butter in a large stockpot. Add the onion and saute over medium heat until tender, about 8 minutes. Add the pears, garlic and curry powder to the pot and cook 2 minutes more. Season with salt and pepper. Add the wine or juice and deglaze, scraping up any caramelized bits on the bottom of the pot. Add the pumpkin and the chicken broth and bring the soup to a boil. Reduce the heat to medium-low and simmer for 45 minutes.
- 2. Puree the soup in batches in a blender until smooth, or use an immersion blender to puree the soup in the pot. Return the pureed soup to the pot and heat thoroughly. Stir in the cream and adjust the seasoning. Do not boil.
- 3. Serve the soup in warm bowls garnished with a dollop of creme fraiche or sour cream and a few pumpkin seeds.
- LYNNE'S TIPS
- Use a combination of olive oil and butter when sauteing. You get the higher smoke point of the oil and the flavor of the butter.
- If good fresh pears aren't available you could substitute apples.
- Fresh curry powder is essential.
- Make you own curry powder by grinding together in a coffee grinder equal parts of cumin seed, coriander seed, brown mustard seed, black pepper, cinnamon, cardamom seed, and a half part of turmeric powder. Store this away from heat and light and it will keep three months.
