Pumpkin Soup with Curry
This pumpkin soup uses canned pumpkin, so it comes together in a single pan with almost no peeling or roasting. A teaspoon of curry powder and a pinch of nutmeg give the sweet squash a warm, gently spiced edge, while a sweet onion softened in olive oil forms the base. Cooling the soup before blending keeps the pumpkin's orange from staining a plastic blender jar. Swap in vegetable broth if you want it meatless.
Instructions
Warm the olive oil in a saucepan and cook the chopped onion until it turns translucent.
Stir in the canned pumpkin and the chicken broth, mixing until the pumpkin is fully blended into the liquid.
Add the curry powder, nutmeg, bay leaf and black pepper. Simmer for at least 15 minutes, then fish out the bay leaf.
Let the soup cool until it is only lukewarm. Purée it in a blender until it is completely smooth.
Return the soup to the saucepan and stir in the cream. Reheat over low heat and serve right away, or skip the reheating and store the soup in an airtight container.
The soup is fairly thick, so add more broth if you prefer a thinner bowl. Vegetable broth works as well as chicken broth.
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