Ingredients
2 cups chicken broth
1 tbsp thyme, dried
½ tsp black pepper, freshly ground
1 tsp butter, or olive oil
½ cup yellow onions
3½ cups pumpkin puree, canned
½ cup fresh garlic, chopped
1 tbsp curry powder
Preparation
In a heated pot, saute ½ cup each of chopped yellow onions and garlic in olive oil or butter.
Pour in 3½ cups of canned pumpkin puree into your mixture. Scrape off the yummy brown bits from the pot and stir your ingredients until fully combined.
Next, add 1 tablespoon each of curry powder and thyme. Throw in ½ teaspoon of freshly ground pepper. Stir the mixture until completely combined.
Pour in 2 cups of chicken broth. Simmer until liquid is soup consistency.
Remove the pot from the stove and set aside to cool. Next, pour your soup mixture into a blender and puree until smooth.
Pour your spicy pumpkin soup into a bowl. Garnish with a sprinkle of chopped parsley and serve. Season with salt to taste and enjoy!
