Happy Halloween! Serve this soup recipe for you kids and family! Roasting your pumpkin gives a distinct taste to your velvety pumpkin soup. Combined with other special ingredients, your soup would surely be a hit on the table.
2 medium size pumpkin (one is to be peeled, deseeded, cubed and seasoned; for the other one, carve a hole just like making a bowl. Scrape the seed out)
2 tablespoons extra virgin olive oil
1/2 cup chopped onions
3 cups chicken broth
1/4 cup all-purpose cream
1 1/2 knobs of ginger, chopped
1 1/2 teaspoons curry powder
salt and pepper, to taste
* Preheat oven to 375 °F.
* Rub the prepared pumpkin soup bowl with olive oil and season with salt and pepper.
* Bake the pumpkin cubes for 5 minutes or until soft. Bake the pumpkin soup bowl for at least 7 minutes. Remove from the oven and let it cool.
* In a hot pan with olive oil, cook onions, ginger and pumpkin cubes. Add in the broth and curry powder and simmer for another 5 minutes. Discard ginger.
* In a blender, place cooked pumpkin cubes and some of the broth. Purée until smooth. Add in the cream and blend well. Season with salt and pepper. Transfer into the pumpkin soup bowl.
Serve and add some more cream, if desired.