Today, I decided I should share one of our favorite squash recipes: Curried Pumpkin Soup. The recipe calls for pumpkin, but most winter squashes can be substituted. I made a delicious triple batch for Thanksgiving using one of our squashes and froze the extra.
Curried Pumpkin Soup
Yield: 6 servings
1 Large onion, chopped or sliced
2 Tablespoons olive oil
2 cups pureed pumpkin* or 1- 16 oz. can pumpkin
3 cups chicken stock (I use veggie stock)
1 potato, peeled and chopped
1 teaspoon curry powder
1/8 teaspoon nutmeg
1 cup half and half (I use 1/4 cup light cream and 1/2 cup skim milk)
Worcestershire or Tabasco sauce to taste
salt and pepper to taste
- Saute onion in olive oil in 2 qt. sauce pan until tender. Add pumpkin, chicken stock, potato, curry powder and nutmeg. Mix well. Cook over low heat until potato is tender.
- Process several times in a blender. (Or use a stick blender like I do). Add cream, Worcestershire sauce , salt and pepper. Simmer until heated through.