Curried Japanese Pumpkin Soup

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Curried Japanese Pumpkin Soup

 

1/4 cup olive oil

1 large onion, chopped

4 cups japanese pumpkin puree

4 cups vegetable broth

1 bay leaf

1 tsp. brown sugar

1 to 2 tsps. curry powder or to taste

1/8 tsp. nutmeg

1 cup half and half, optional

salt and pepper to taste roasted pumpkin seeds

1 cup sour cream

1 3-pound pumpkin

 

Preheat the oven to 350 degrees. Cut the pumpkin in half vertically and

discard the seeds and stringy pulp.

Place the pumpkin, cut-sides down, in a shallow baking dish and add water about

a 1/2 inch high. Bake for about 1 hour or until tender. The pumpkin is ready

when it is easily pierced with a fork.

Cut each half into wedges and peel. A 3-pound pumpkin yields about 3 pounds

cooked.

Soup: In a medium-large saucepan, saute the onions and in olive oil until golden

brown. Stir in the pumpkin.

Add the broth, bay leaf, brown sugar, curry powder and nutmeg and simmer,

uncovered, for 15 minutes. Transfer the soup to a food processor and puree with

the half-and-half or more vegetable broth to reach the desired consistency,

creamy with medium density. Add salt and pepper to taste.

Serve with a handful of roasted pumpkin seeds. A small dollop of sour cream or

may also be used to garnish.

 

 

 

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