Pumpkin Curry Soup

Tuesday is here again, and that means another ladies' luncheon at my house. Today I served a Pumpkin Curry Soup that was a snap to put together, and oh, so very satisfying.

This soup has a gentle heat that sneaks up on you. Just right for a cold, rainy day.


Pumpkin Curry Soup
serves 8

1/4 cup salted butter

1 medium onion, finely chopped

2 cloves garlic, minced

2" piece of ginger, peeled and grated (do this over a bowl to get the juice, too)

1 tablespoon curry powder (I used hot curry powder)

4 cups chicken stock or broth

1 14-ounce can organic unsweetened coconut milk

2 cans (15-ounces each) pumpkin puree

2/3 cup apple cider (mine was spiced)

2 teaspoons salt

1/8 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/4 teaspoon cayenne



Melt butter in a medium saucepan over a low flame. Add onion and cook slowly until caramelized. Stir in garlic, ginger and curry powder and saute one or two minutes; be careful not to scorch the garlic. Add 2 cups chicken stock and remove from heat. Stir to scrape up any browned bits accumulated at the bottom of the pan.



Pour onion mixture into a crock pot and add remaining ingredients. Stir to combine. Set on high for 1 hour, then switch to low for 3 hours.



Serve hot with dollops of sour cream.