Chef Jeff’s Curried Pumpkin Soup
Author: Jeffrey Freehof, The Garlic Clove, Evans, GA
Recipe type: Soup
- 1¾ cups pureed pumpkin
- 2 cups chicken stock
- 2 cups half and half
- 1½ tablespoons curry
- Salt, to taste
- Pepper, to taste
- ½ teaspoon garlic powder
- 1 ½ tablespoon brown sugar
- Whisk together pureed pumpkin, chicken stock and half and half.
- Set over medium-low heat.
- Season with salt, pepper, garlic powder and brown sugar.
- Turn heat to low when soup begins to simmer.