I didn't know that I like Pumpkin Soup until I tried this soup. There is a mild pumpkin flavor that is not overwhelming with the perfect blend of spices such as curry powder and bay leaves that slowly simmer to make a beautiful creamy fall soup that will make the house smell heavenly.
This soup can also be prepared a day before, refrigerated, and slowly reheated. This is a nice soup to serve along with thanksgiving dinner; just make it early and reheat before serving.
Curried Pumpkin Soup
1 medium onion, coarsely chopped (1/2 cup)
1 clove garlic, finely chopped or minced
1/4 cup (1/2 stick) butter or margarine
1 can (15 oz) solid-pack pumpkin puree
4 teaspoons curry powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon sugar
1/8 teaspoon ground nutmeg
1 bay leaf
4 cups chicken broth or stock
2 cups milk
1/2 cup toasted coconut for garnish (optional)
In a large saucepan melt the butter and saute the onion and garlic over medium heat until very soft, about 5 minutes.
Stir in the pumpkin puree, curry powder, salt, pepper, sugar, nutmeg and bay leaf. Pour in the broth or stock. Bring to a boiling over medium heat. Lower the heat and simmer for 30 minutes. Remove from heat and discard the bay leaf.
Stir in the milk. Reheat gently; do not boil.
Serve in bowls and garnish with toasted coconut. Unfortunately I had no coconut on hand.