Monday, December 28, 2009

A Warming Soup

As the weather is colder and I have a freezer full of pumpkin puree (having roasted six already and two more in the cupboard!), I find myself making this delicious warm pumpkin soup weekly. Paired with a loaf of fresh bread and some cheese, it makes a good simple supper, or served with muffins and fruit it forms a hearty lunch.

Using spices like those in curry powder (cumin, turmeric, etc) is helpful in winter, as those tend to keep the sinuses clear! Many reports also suggest that these warming spices aid the immune system and promote good circulation. In any case, the soup itself is versatile and healthful and perfect for a frosty winter night!

Curried Pumpkin Soup

2 Tablespoons butter
3 Tablespoons flour
2 Tablespoons curry powder
4 cups bone broth
4 cups pureed pumpkin or other squash puree
1 1/2 cups fresh milk
2 Tablespoons soy sauce
1 Tablespoon sugar (optional)
salt and pepper to taste

Melt butter in large saucepan or soup pot. Whisk in flour and curry powder until blended and bubbly. Gradually whisk in broth until mixed and somewhat thickened. Add pumpkin and milk, stirring to warm. Add rest of ingredients and heat to desired warmth, serve.

Recipe modified from several sources, including recipes on, several cookbooks, and my mother's recollection of a soup she ate in Korea!

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