PUMPKIN SOUP WITH CURRY CREAM

Ingredients

• 1 tsp salted butter
• 1/2 cup unsalted roasted pepitas
• 1/2 tsp soy sauce
• 1 tbsp salted butter
• 1/2 tsp curry powder
• 1/4 tsp ground coriander
• 1/4 tsp ground cumin
• 2 cans (14 oz/398 mL each) pure pumpkin
• 4 cups chicken broth
• 1/2 tsp salt
• 1/4 tsp ground ginger
• 1/8 tsp cayenne pepper
• 1/8 tsp garlic powder
• 1 cup light cream (10%)
• Curry Cream
• Pumpkin seed oil, optional

Directions

1. To make seasoned pepitas, melt 1 tsp 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.
2. Melt 1 tbsp butter in a large saucepan over medium heat. Add curry powder, coriander and cumin; cook, stirring, until fragrant, about 1 minute. Add pumpkin, broth, salt, ginger, cayenne pepper and garlic powder. Bring to a boil, stirring occasionally.
3. 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.
4. Reheat soup over low heat. Ladle into small bowls. Drizzle with Curry Cream and pumpkin seed oil. Sprinkle with seasoned pepitas.

Ingredients

• 1 cup light sour cream
• 2 tbsp liquid honey
• 1/2 tsp curry powder

Yield: Makes about 1 cup.

Directions

1. Whisk together all ingredients. May be refrigerated for up to 24 hours.