My son, Ray, Jr., made this soup with his sons, Matthew and Andrew, for our Thanksgiving dinner this year (2012). It was delicious so I decided to put the recipe into Food Nirvana. All the other folks at that dinner agreed the soup is great. So it is ... Thanks, guys!
This soup is relatively easy to make. The hardest part is using a colander to eliminate the vegetable skins after simmering, and that isn’t very hard to do.
I hope you make this soup. You will enjoy it, guaranteed.
1 medium onion, chopped
2 medium leeks, white part only, chopped
1 clove of garlic, chopped
1, 15 oz. can of pureed pumpkin
4 cups of chicken broth
1 cup of half and half
2 tsp. of curry powder
½ tsp. of cumin
¼ tsp. of ground ginger
¼ tsp. of cayenne pepper
1 bay leaf
2 tbsp. of butter
2 tbsp. of olive oil
salt and pepper, to taste
fresh cilantro as a garnish
Heat the butter and the olive oil in a skillet and sauté the onions, leeks and garlic on medium heat for five minutes.
Add the curry powder, cumin, cayenne pepper and some salt and black pepper and stir/mix well.
Add the pumpkin puree, the chicken broth and the bay leaf and mix well.
Simmer the soup for 15 to 20 minutes.
Use a colander to extract the softened onion, leeks and garlic for the soup while leaving any vegetable skins behind.
Return the soup to the stove and add the half and half.
Adjust the seasonings and simmer for five minutes and then serve the soup hot.
Use the cilantro as a garnish.