Carrot Shredded Curried Pumpkin Soup

Carrot Shredded Curried Pumpkin Soup

Ingredients:
2 tablespoons butter
2 teaspoons curry powder
1 large onion, chopped
1 large carrot, shredded
2 cups Basic Chicken Stock or low-sodium store-bought
2 cups half-and-half
2 cups homemade pumpkin puree (see box) or 1 can (15 ounces) unsweetened pumpkin puree
½ teaspoon salt
¼ teaspoon ground white pepper
¼ cup sour cream

Directions:
Toasted sunflower seeds
HEAT THE BUTTER in a heavy soup pot over medium heat. Add the curry powder,
onion, and carrot. Cook, stirring, until the vegetables are soft, about 10 minutes. Add
the stock and simmer, uncovered, for 10 minutes. Transfer to a blender or food
processor and process until smooth.
Return the mixture to the soup pot and stir in the pumpkin, half-and-half, salt, and
white pepper. Heat over medium heat to serving temperature. Scoop into soup bowls
or pumpkin shells. Top with sour cream and sunflower seeds.
Cooking Fresh Pumpkin
TO COOK FRESH PUMPKIN, split a pumpkin in half and scoop out the seeds and fiber. Preheat the
oven to 350°F. Cover a rimmed baking sheet with foil and coat with cooking spray. Place the seeded pumpkin
halves cut side down on the pan. Bake until the pumpkin is tender enough to pierce with a fork, about 1 hour.
Remove from the oven and cool. Scoop the flesh out of the pumpkin and puree in a food processor. Measure
out what you need to use and freeze the remainder in 2-cup amounts in resealable freezer bags.
Curried Pumpkin Soup & Peppered Cheese Bread
bread
PEPPERED CHEESE BREAD
THIS BREAD, WHILE PERFECT AS AN ACCOMPANIMENT TO THE SOUP, CAN DOUBLE AS AN
HORS D’OEUVRE, TOPPED WITH HUMMUS OR SMALL PIECES OF MEAT OR CHEESE.
Makes 2 loaves