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Pumpkin Soup

Pumpkin Soup
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  1. 6 cups chicken broth
  2. 4 cups pumpkin puree
  3. 1 cup of chopped onion
  4. ½ cup heavy cream
  5. 1 tsp chopped fresh thyme
  6. Bay leaf
  7. Salt and pepper to taste
  1. Handful of fresh parsley
  2. ½ cup pumpkin seeds
  3. 1 tbsp red curry paste
  4. 1 tbsp sour cream
  1. Heat the stock, onion, garlic, thyme and bay leaf. Bring to a boil, reduce the heat. Keeping the pot uncovered, simmer for half an hour.
  2. Puree the soup (one cup at a time) using a food processer or hand blender.
  3. Return to the pan and bring back to a boil. Reduce the heat and simmer for a further 30 minutes. Stir in heavy cream. Season to taste.
  4. Sauté the pumpkin seeds over a low heat and stir in the red curry paste, to coat the seeds. Bring off the heat and cool on a paper towel. Sprinkle on the soup with a garnish of parsley and a dash of sour cream.
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