When our best friends got engaged they had a big six course dinner (with wine pairings, too) for their closest family and friends. It was a really special night to be a part of, but with that said I will never forget this soup that was served for the first course (ha!). It’s one of my fall favorites, S U P E R easy to make and the longer you let it cook, the better it gets. I like to make it in the afternoon and then eat it later for dinner so that it has a lot of time to develop flavor. Plus it’s really good when you add a bunch toppings to it like nuts, seeds, croutons, or bacon.
What you will need:
2 T butter
1/2 cup chopped onion
1 garlic clove, minced
2.5 cups pumpkin puree, canned
4 cups chicken stock
1 bay leaf
1/4 cup sugar
1/3 teaspoon curry powder (or more if you want)
pinch of nutmeg
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups milk
1/3 cup toasted coconut or almonds or crumbled bacon or whatever sounds good to you!
Melt butter in a medium saucepan over medium heat. Add the onion and garlic, cover and cook until soft and translucent, about 8 minutes.
Add the 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 and add milk. Return to heat only to bring temperature of the soup back to hot. Do not allow to simmer – rising steam only.
Serve and garnish with toasted nuts, coconut, homemade croutons and/or bacon.