This creamy pumpkin soup recipe is sure to become a fall favorite. The sour cream and sunflower seeds are a nice addition.
• 2 tbsp. butter
• 2 tsp. curry powder
• 1 large onion, chopped
• 1 large carrot, shredded
• 2 c. low-sodium vegetable stock
• 2 c. half-and-half
• 1 (15-oz.) can unsweetened pumpkin purée
• 1/2 tsp. salt
• 1/4 tsp. ground white pepper
• 1/4 c. sour cream
• Toasted sunflower seeds
Heat the butter in a heavy soup pot over medium heat. Add the curry powder, onion and carrot. Cook, stirring, until the vegetables are soft, about 10 minutes. Add the stock and simmer, uncovered, for 10 minutes. Transfer to a blender or food processor and process until smooth.
Return mixture to soup pot and stir in the pumpkin, half-and-half, salt and white pepper. Heat over medium heat to a serving temperature. Scoop into soup bowls or pumpkin shells. Top with sour cream and sunflower seeds