Pumpkin Curry Soup

Even though this is a staple on our Thanksgiving table, it's a good hearty soup that will warm your heart all winter long! Served here with homemade crostini.

Pumpkin Curry Soup

4 tbsp. butter
1/2 cup chopped onion
2 tsp. curry powder
6 cups chicken broth
4 cups canned pumpkin puree
1/4 cup packed brown sugar
2 cups heavy cream
salt, white pepper, nutmeg to taste

In 6-8 quart pan, melt butter. Add onion and saute. Add curry powder, cook for 2 minutes. Reduce heat to medium, add chicken broth, pumpkin, brown sugar, salt, pepper and nutmeg. Cook 10 minutes. Stir in heavy cream and cook for an additional 5 minutes. For thicker soup, cook an additional 10 minutes. Pour into blender or food processor and puree until smooth and creamy. Pour through a strainer for added smoothness.
Can be made 1 day ahead. Place in a saucepan and cook until heated through.


Easy Crostini

Slice 1 baguette thin. Brush one side with olive oil (add some crushed garlic to the oil for added flavor). Sprinkle with sea salt and pepper. Bake at 350 degrees until browned and crunchy, about 20 minutes.