Curry Pumpkin Soup

Name: Curry Pumpkin Soup
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 8
Cuisine: Indian, Asian
Ingredients: 2 Tbsps butter; 822 grams pumpkin; 2 Tbsps curry powder; 3 Tbsps all-purpose flour; 355 milliliters half-and-half cream; 8 servings salt and pepper to taste; 2 Tbsps soy sauce; 946 milliliters vegetable broth; 1 Tbsp white sugar

The recipe Curry Pumpkin Soup is ready in approximately 20 minutes and is definitely a spectacular vegetarian option for lovers of Indian food. This recipe serves 8. One portion of this dish contains around 3g of protein, 9g of fat, and a total of 149 calories. This recipe covers 11% of your daily requirements of vitamins and minerals. Autumn will be even more special with this recipe. A mixture of butter, pumpkin, soy sauce, and a handful of other ingredients are all it takes to make this recipe so tasty. Several people really liked this soup.

Instructions

Preheat oven to 375 degrees F (190 degrees C). Arrange pumpkin seeds in a single layer on a baking sheet. Toast in preheated oven for about 10 minutes, or until seeds begin to brown.

Ingredients you will need

Pumpkin Seeds

Seeds

Toast

Equipment you will use

Baking Sheet

Oven

Melt butter in a large pot over medium heat. Stir in flour and curry powder until smooth. Cook, stirring, until mixture begins to bubble. Gradually whisk in broth, and cook until thickened. Stir in pumpkin and half-and-half. Season with soy sauce, sugar, salt, and pepper. Bring just to a boil, then remove from heat.

Ingredients you will need

Curry Powder

Soy Sauce

Pumpkin

Butter

Pepper

Broth

All Purpose Flour

Sugar

Salt

Equipment you will use

Whisk

Pot

Garnish with roasted pumpkin seeds.

Ingredients you will need

Roasted Pumpkin Seeds

Equipment

Ingredients

Servings:

all-purpose flour 355milliliters

half-and-half cream 8servings

salt and pepper to taste 2Tbsps

soy sauce 946milliliters

vegetable broth 1Tbsp

white sugar

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try Lang & Reed Napa Valley Chenin Blanc. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 30 dollars per bottle.