1 tsp (5 mL) butter
1/2 cup (125 mL) unsalted roasted pepitas
1/2 tsp (2 mL) soy sauce
1 tbsp (15 mL) butter
1/2 tsp (2 mL) curry powder
1/4 tsp (1 mL) ground coriander
1/4 tsp (1 mL) ground cumin
2 cans (14 oz/398 mL each) pure pumpkin
4 cups (1 L) chicken broth
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) ground ginger
1/8 tsp (0.5 mL) cayenne pepper
1/8 tsp (0.5 mL) garlic powder
1 cup (250 mL) light cream (10%)
Curry Cream (click for recipe)
Pumpkin seed oil, optional
To make seasoned pepitas, melt 1 tsp (5 mL) butter in a small frypan over medium-high heat. Add pepitas and cook, stirring, until pepitas are sizzling. Remove from heat. Add soy sauce and toss to coat. Spread pepitas on a plate; cool. Seasoned pepitas may be prepared in advance and stored in an airtight container for up to 24 hours.
Melt 1 tbsp (15 mL) butter in a large saucepan over medium heat. Add curry powder, coriander and cumin; cook, stirring, until fragrant, about 1 minute. Add next 6 ingredients (pumpkin through garlic powder). Bring to a boil, stirring occasionally. Reduce heat and simmer, uncovered, for 5 minutes. Stir in cream. Cook, stirring frequently, until heated through. Do not boil. May be prepared to this point and refrigerated for up to 24 hours.
Reheat soup over low heat. Ladle into small bowls. Drizzle with Curry Cream and pumpkin seed oil. Sprinkle with seasoned pepitas. Serves 8 - 10 as a starter.