Name: Curry Pumpkin Soup
Prep time: 5 min
Cook time: 5 min
Yield: 8
Ingredients: Pumpkin seeds (Optional) - 2 tablespoons; Butter - 2 tablespoons; All-purpose flour - 3 tablespoons; Curry powder - 2 tablespoons; Vegetable broth - 4 cups; Pumpkin - 1 (29 ounce) can; Half-and-half cream - 1 ½ cups; Soy sauce - 2 tablespoons; White sugar - 1 tablespoon; Salt and pepper to taste - 1 tablespoon

Ingredients for - Curry Pumpkin Soup

1. Pumpkin seeds (Optional) 2 tablespoons

2. Butter 2 tablespoons

3. All-purpose flour 3 tablespoons

4. Curry powder 2 tablespoons

5. Vegetable broth 4 cups

6. Pumpkin 1 (29 ounce) can

7. Half-and-half cream 1 ½ cups

8. Soy sauce 2 tablespoons

9. White sugar 1 tablespoon

10. Salt and pepper to taste 1 tablespoon

How to cook deliciously - Curry Pumpkin Soup

1 . Stage

Preheat oven to 375 degrees F (190 degrees C). Arrange pumpkin seeds in a single layer on a baking sheet. Toast in preheated oven for about 10 minutes, or until seeds begin to brown.

2 . Stage

Melt butter in a large pot over medium heat. Stir in flour and curry powder until smooth. Cook, stirring, until mixture begins to bubble. Gradually whisk in broth, and cook until thickened. Stir in pumpkin and half-and-half. Season with soy sauce, sugar, salt, and pepper.

3 . Stage

Bring just to a boil, then remove from heat. Garnish with roasted pumpkin seeds.