Curried Pumpkin Soup
It`s fall, it`s cold and you need something to warm you up.
So here I`ll share mye great pumpkin soup recipe.
2 cloves garlic, peeled
1 med onion, peeled and quartered
2 Stalks celery, cut into -2-inch lengths
3 lg. Carrots, peeled and sliced -1/4 inch thick
2 tbsp. Olive oil
1 3/4 lb. pumpkin, peeled, -seeded, and cut -into 1-inch dice
3 c Low-salt chicken stock
2 tsp. curry powder
1 1/2 tsp. salt
freshly ground pepper
2 tbsp. chopped parsley
1 c cream
1 tbsp. sour cream (optional)
Place garlic in a food processor and pulse until finely chopped. Add onion and pulse until finely chopped. Set aside. Add celery and pulse until finely chopped. Set aside. Place carrots in food processor and pulse until finely chopped. Heat 1 tbsp. of the olive oil in a medium stockpot over medium heat. Add the garlic and onion and sauté, stirring occasionally, until onion is translucent, about 6 minutes. Add celery, and carrots and sauté for 5 minutes. Add the pumpkin, chicken stock, parsley leaf, curry, 1 tsp. of the salt, and pepper to taste, and bring to a boil. Reduce heat, add cream and cook until the vegetables are tender, about 8 minutes.
Pour the soup into bowls and add a ts of sour cream.