PUMPKIN SOUP
6 cups chicken stock 1½ teaspoons salt 4 cups pumpkin purée 1 cup chopped onion 1 clove garlic minced ½ cup heavy cream 1 teaspoon curry powder ¼ teaspoon chili pepper flakes
Crème fraîche and spiced pumpkin seeds , for garnish
Pumpkin Soup is great in small soup sippers for festive holiday fare or on your dinner table in large bowls with rustic country bread for a cold winter ’ s evening meal .
Sauté onion and garlic in olive oil until transparent . Add chicken stock , pumpkin and seasoning . Bring to boil . Reduce heat to simmer and add heavy cream .
Transfer to a blender ( or use a handheld blender ) and purée until smooth .
Top with crème fraîche and spiced pumpkin seeds . Serve .
NOTE : The Splendid Table website offers Lynn Rosetto Casper ’ s recipe for Homemade Crème Fraîche . This Curried Pumpkin Seeds recipe from Bon Appétit can be made up to five days ahead .
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