Curried Pumpkin Soup

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

*Grandma's Recipe

Print Recipe

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.