Recipe: Curried Pumpkin Soup

CURRIED PUMPKIN SOUP

4 tablespoons (1/2 stick) butter
1/2 cup chopped onion
1 clove garlic, mashed and diced
2 cups pumpkin puree, fresh or canned (not sweetened pie filling)
4 cups chicken stock
1 bay leaf
Pinch of sugar
1/3 teaspoon (or more) curry powder
Pinch of grated nutmeg
1/2 teaspoon salt (optional)
1/4 teaspoon freshly ground black pepper
2 cups light cream or half-and-half
1/2 cup toasted coconut (for garnish)

Melt butter in medium (3-quart) saucepan over medium heat. Add onion and garlic, cover, and cook until soft and translucent, about 8 minutes.

Add pumpkin puree and stock. Stir well to mix. Add bay leaf, sugar, curry powder and nutmeg. Bring to boil, lower to simmer and cook for 30 minutes. While soup is cooking, taste for seasoning. Add salt, if desired, and pepper.

Remove from heat. Add cream. Return to heat only to bring temperature of the soup back to hot. Do not allow to simmer.

Serve in hot soup bowls. Garnish with toasted coconut.

Makes 6 servings
Source: The Complete Book of Soups and Stews by Bernard Clayton Jr.