Judy's Pumpkin Soup

Name: Judy's Pumpkin Soup
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoon bay leaf; 59 milliliters butter; 822 grams pumpkin puree; 946 milliliters chicken broth; 1 teaspoon curry powder; 0 teaspoons ground ginger; 0 teaspoons ground white pepper; 237 milliliters half-and-half; 1 leek, white serving only, chopped; 1 large onion, finely chopped; 1 teaspoon salt

Judy's Pumpkin Soup requires around 1 hour from start to finish. This soup has 193 calories, 4g of protein, and 13g of fat per serving. This recipe serves 6. This recipe covers 14% of your daily requirements of vitamins and minerals. It is perfect for Autumn. It is a good option if you're following a gluten free, primal, and vegetarian diet. If you have bay leaf, butter, ground pepper, and a few other ingredients on hand, you can make it.

Instructions

Melt butter in a large pot over medium heat. Cook and stir onion and leek in melted butter until onion is soft and translucent, about 5 minutes.

Ingredients you will need

Butter

Onion

Leek

Equipment you will use

Pot

Add chicken broth, pumpkin puree, curry powder, salt, white pepper, ground ginger, and bay leaf to onion mixture; bring to a boil.

Ingredients you will need

Chicken Broth

Ginger Powder

Canned Pumpkin

Curry Powder

White Pepper

Bay Leaves

Onion

Salt

Reduce heat to low and simmer, stirring occasionally, for 15 minutes.

Remove from heat to cool.

Pour broth mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed mixture to pot and bring to a boil.

Ingredients you will need

Broth

Equipment you will use

Blender