This pumpkin soup is hearty and soothing dish entree. Make this on a cold night or for a fall dinner party and warm your guests right on up! The addition of curry powder and coconut milk give it a nice Indian taste.
2 tablespoons butter
3 tablespoons all-purpose flour
1 1/2 tablespoons curry powder
4 cups vegetable or chicken broth
1 (29 ounce) can pumpkin (or 2 15 oz. cans pure pumpkin)hg
1 1/2 cups coconut milk
1 1/2 tablespoon white sugar
salt and pepper to taste
Handful of pumpkin seeds
Preheat oven to 375 degrees F. Roast pumpkin seeds in a single layer on a baking sheet for about 10 minutes or until they brown.
Melt butter in a large pot over medium heat. Stir in flour and curry powder until smooth (making it into a roux).
Gradually whisk in broth. Stir in canned pumpkin and coconut milk.
Season with sugar, salt, and pepper. Bring just to a boil, then remove from heat. Stir. Top with roasted pumpkin seeds.