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Velvet Pumpkin Soup




Source of Recipe


Kingarthurflour.com

4 Tbs (1/2 stick) butter
3 garlic cloves, minced
1 large onion, diced
1 1/4 tsp curry powder
1/2 tsp salt
1/4 tsp ground coriander
1/8 tsp cayenne pepper (or more to taste)
3 cups (24 ounces) chicken broth*
16-ounce can solid-pack pumpkin (or squash)
1 can (12 ounces) evaporated milk OR 1 1/2 cups light cream or half-and-half

*Use two 14- to 15-ounce cans, if you like; the difference in consistency will be negligible.

Melt the butter in a large saucepan, and sauté the garlic and diced onion till they’re golden brown. Add the curry powder, salt, coriander, and cayenne pepper; continue to gently sauté for 2 minutes. Stir in the broth and simmer, partially covered, for 20 minutes.

Add the pumpkin, stirring till smooth. Add the evaporated milk. Warm over medium heat for 5 minutes; don't allow the soup to boil (but a simmer is OK).

In batches, transfer the soup to a blender or food processor. Process till very smooth. You may also use an immersion (stick) blender, if you choose; this is actually an easier method. Serve hot.

Serves 6