Until this week, we have been enjoying summer temperatures (in the 80s) in the Twin Cities but the weather has changed and the highs today are expected to be in the mid 50s. With the cooler temps, I immediately start thinking about making soup for our meals and last weekend, did just that. We invited friends over for a simple lunch with Curried Pumpkin Soup and Caesar Focaccia Subs.
Curried Pumpkin Soup
(This is a spicy soup even with the lower amount of 1/8 teaspoon of cayenne pepper.)
Prep Time: 40 minutes
Start to Finish: 50 minutes
2 tablespoons canola oil
1 large onion, chopped (1 cup)
2 teaspoons finely chopped garlic
1 tablespoon curry powder
1 teaspoon salt
1/8 to 1/4 teaspoon ground red pepper (cayenne)
2 can (15 oz each) pumpkin (not pumpkin pie mix)
1 carton (32 oz) Progresso® chicken broth (4 cups)
1 cup whipping cream
Seasoned croutons
1. In 4-quart Dutch oven, heat oil over medium heat. Cook onions and garlic in oil 6 minutes, stirring occasionally, until tender. Stir in curry powder, salt, red pepper, pumpkin and broth. Heat to boiling; reduce heat. Simmer uncovered 15 minutes, stirring occasionally. Remove from heat; cool 10 minutes.
2. Into blender, slowly pour half of soup mixture. Cover; blend on high speed about 15 seconds or until smooth. Pour into medium bowl. Repeat with remaining soup.
3. Return all pureed soup to Dutch oven; stir in whipping cream. Cook over medium-low heat, stirring frequently, until thoroughly heated. Garnish individual servings with croutons, if desired.
8 (1-cup servings)
Tips:
There is really no to puree soup if you want to save a step--but you will see bits of cooked onion in it.
For a fancier garnish, use a small dollop of crème fraîche and fresh thyme springs for each serving.
This recipe is from the newest Betty Crocker supermarket magazine, titled Thanksgiving Favorites.
