Creamy Autumnal Pumpkin Soup
Comments: Nutmeg, ginger and bay leaf give mixed flavors and a special zest to the soft taste of sweet peppers and pumpkin.
Excellent served along with spiced muffins and apple slices for a complete meal, a nice way to celebrate the harvest season.
Servings: 6 [1.875 to 2 L]
  • 4 tablespoons [60 g] unsalted butter
  • 1 large onion, chopped
  • 3 green onions, white and green parts, diced
  • 1 [16-ounce / 454-mL] can pumpkin puree
  • 1 yellow sweet pepper, membranes removed and seeded, chopped
  • 1 orange sweet pepper, membranes removed and seeded, chopped
  • 4 cups [1 L] chicken broth
  • Salt and freshly ground white pepper, to taste
  • 1/2 teaspoon [2.5 mL] curry powder
  • 1 large pinch ground nutmeg
  • 1 large pinch ground ginger
  • 1 bay leaf
  • 1 cup [250 mL] heavy cream
  • Chopped chives, to garnish
  • Into a large casserole, melt unsalted butter over medium heat.
  • Brown together chopped onion and green onion dices for approximately 7 minutes, untl just golden.
  • Mix in pumpkin puree and chopped yellow and orange sweet peppers before pouring in chicken broth.
  • Season with salt, freshly ground white pepper, curry powder, ground nutmeg and ginger, and bay leaf.
  • Bring soup to a boil, lower heat and leave soup to simmer slowly, uncovered, for 15 minutes.
  • Remove bay leaf, reserve 1 cup [250 mL] of soup and puree remaining soup into a blender or a food processor.
  • Pour back into casserole, into reserved soup.
  • Stir in cream and reheat soup over medium heat until thickening.
  • Serve soup into individual bowls, garnished with chopped chives.