INGREDIENTS :
1 Tbsp unsalted butter
1 1/2 cups roughly chopped yellow onion
2 cloves garlic, minced (about 2 teaspoons)
2 teaspoons minced, peeled fresh ginger
1 1/2 teaspoons yellow curry powder
3/4 teaspoon ground cumin
1/2 teaspoon ground coriander
Small pinch of cinnamon
1 teaspoon of kosher salt plus more to taste
4 cups chicken stock (or vegetable broth for vegetarian option)
2 bay leaves
2 (15 oz) cans 100 percent pumpkin or 3 1/2 cups of chopped roasted pumpkin purée*
1 cup water
3 Tbsp heavy whipping cream
1/8 teaspoon black pepper
Yogurt (for garnish)
DIRECTION :
Melt butter in a large (5 to 6 quart), thick-bottomed pot on medium heat. Add the onion and fry for about 5 to 4 minutes, until soft. Add minced garlic and ginger, cook another minute. Add curry powder, cumin, coriander, cinnamon and salt. Cook for another 2 minutes.
Add chicken stock and bay leaves. Add pumpkin puree and water. Stir to combine. If the soup is too thick for your taste, add more stock or water to dilute it. Increase heat to high. Bring to a boil and reduce the heat to low, cover and boil for 10 to 15 minutes.
Remove the bay leaves. Use an immersion blender to puree the soup.
Just before serving, mix in the cream. Add black pepper and seasoning as per taste. Add more salt if necessary. Drizzle with plain yogurt that has been diluted with a little water and sprinkle with pumpkin seeds to serve.
