Longworth Family Pumpkin Soup

Servings: 6

Prep Time: 5 min

Cook Time: 25 min

Description

Handed down through the Longworth family, this treasured recipe was introduced by my stocker's former roommate's family and quickly became a beloved staple in ours. This pumpkin soup is everything you could want in a fall dish: rich, creamy, and packed with bold flavors. A subtle kick of heat from the curry spice blends beautifully with the earthy sweetness of pumpkin, creating a comforting and indulgent experience. Pair this soup with a crispy grilled cheese for the ultimate meal on a cold fall afternoon or rainy evening. It's a true seasonal gem that highlights warmth, tradition, and flavor.

Ingredients

Staples

0.5 teaspoon Salt

Spices And Herbs

0.25 teaspoon Ground Coriander
1.5 teaspoon Curry Powder
0.125 teaspoon Crushed Red Pepper

Dairy And Eggs

8 ounce Sour Cream
1 cup Half-and-Half
4 tablespoon Unsalted Butter

Produce

2 clove Garlic diced
1 cup Yellow Onion chopped
1 bunch Chive

Canned Goods

3 cup Chicken Stock
16 ounce Pumpkin Purée

Nutritional

calories190

carbohydrates18g

protein5g

fat12g

Step by Step Instructions

1
Melt the butter in a medium saucepan over medium-high heat.
2
Add the onions and garlic and sauté until softened.
3
Add curry powder, salt, ground coriander, and crushed red pepper, and sauté for 1 minute.
4
Add the chicken stock and bring to a boil.
5
Reduce the heat and simmer gently for 15 minutes.
6
Stir in the pumpkin purée and half & half, and cook for 5 minutes.
7
Transfer the mixture to a blender and blend until smooth and creamy.
8
Pour into bowls and garnish with a dollop of sour cream and chopped chives before serving.