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Curried Pumpkin Soup

I have often served this delicous soup prepared as directed below. But if it is any easier, just use 2 pumpkins for the soup and serve in a bowl. For those of you who don't wish to go through the hassle(well worth it although) of preparing the pumpkin, simply use 4(14 oz.) cans of pureed, pure pumpkin.

Ingredients

For 1 Batch(es)

Recipe

  • 1 large pumpkin(6-8 lbs.), as soup tureens for serving soup, or use bowls
  • 2 small pumpkins(2-3 lbs. each) for the soup itself
  • 2 cup(s) chicken broth
  • 1 cup(s) water
  • 1/4 cup(s) maple syrup
  • 1 teaspoon(s) minced jalapeno chile
  • 2 teaspoon(s) curry powder
  • 1 teaspoon(s) cinnamon
  • 1/2 teaspoon(s) salt
  • 1/2 teaspoon(s) dried ginger
  • 1/2 teaspoon(s) nutmeg
  • 1 cup(s) heavy cream
  • 2 ounce(s) thinly sliced ham, julienned
  • 1 tablespoon(s) butter or margarine
  • Crème fraiche or sour cream, optional
  • Croutons, if desired

Curried Pumpkin Soup Directions

  1.         Preheat the oven to 350° F. Cut two pumpkins in half. Reserve large pumpkin for use as soup tureen. Scoop out seeds and place skin-side down on baking sheet. Bake for 35 to 45 minutes, or until soft. Scoop out pumpkin flesh into food processor and puree until smooth. Pour pureed pumpkin into saucepan and add chicken broth, water, maple syrup, jalapeno and spices. Bring to a boil, then reduce to a simmer and cook for 30 minutes.
  2.         While the soup is cooking, cut the top off the large pumpkin to create the serving bowl if using. The hole should be wide enough to fit a ladle. Hollow out seeds. Remove soup from heat and stir in heavy cream. Over high heat with 1 T. butter or margarine, sear julienned ham just unitl browned over high heat. You want them crisp and slightly blackened. If using bowls, drain and dab each bowl with a large pinch of ham and sprinkle croutons over the top. Or use all of cooked ham as garnish in large pumpkin serving container. Either way, add crème fraiche or sour cream to finish.
  3.    Depending on how rich you want it, or how cold it is outside, you can use yogurt, mascarpone or half-and-half in place of heavy cream. Just remember, the thicker the dairy product you use, the thicker the soup will be.
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