Curried Pumpkin Soup

A big thanks to reader Sydney for sending in this delicious recipe. Here’s what she had to say about it:

This recipe came from a friend of my mom’s in the early 90’s, and it’s been a staple {in our house} since 1994. It has an incredibly velvety and smooth texture, and is not overtly sweet like many other curried pumpkin soup recipes out there. It is to die for and easy peasy {and gluten free too!}. I always get requests for it. It is also amazing the next day, IF there is any left. I hope you love it. We do!

Ingredients

1/4 cup {1/2 stick} butter
1 large onion, sliced
1/4 cup sliced green onions or scallions, white part only
1 {16oz} can of pumpkin {I used Libby’s}
4 cups chicken broth
1 bay leaf
1/2 tsp sugar
1/2 teaspoon curry powder
1/4 teaspoon ground nutmeg
Salt and pepper to taste
A few sprigs of fresh parsley
2 cups milk {I used 2%}

Directions

Melt butter in large saucepan over medium-high heat. Add onions and sauté until soft and golden brown. Stir in pumpkin, bay leaf, sugar, nutmeg and parsley. Bring to a simmer, then reduce heat and continue simmering, uncovered, 15 minutes, stirring occasionally. Remove bay leaf and set aside.

Transfer soup in batches to a blender, be sure to cover the top with a towel so it does not pop off and burn you, and blend until completely smooth. Return to the saucepan and add milk, salt and pepper. Add bay leaf back in. Simmer on medium another 5-10 minutes, but do not allow to boil. Stir frequently so it doesn’t stick to the bottom. Enjoy!

Thanks again Sydney. It was a delicious soup!