Pumpkin Curry Soup

1. 1

   In 3-4 quart saucepan combine onion, ginger, curry, and 1/2 cup of broth.

2. 2

   Cook over high heat stirring occasionally until liquid evaporates and brown bits stick to the pan.

3. 3

   Add 1/4 cup of water to pan and scrape brown bits.

4. 4

   Stir often until liquid again evaporates and browned bits form again.

5. 5

   Repeat the deglazing process until onion is brown and pan is dry.

6. 6

   About 20 minutes.

7. 7

   Add remaining broth, milk, and pumpkin.

8. 8

   Stir free bottom of pan and bring to a boil.

9. 9

   Reduce to low.

10. 10

    Ladle into bowls and garnish with sour cream and seeds.

* Per serving · 4 servings · Values may vary.

No additional tips available.