Easy Gourmet Pumpkin Soup
Fresh pumpkin-like hubbard squash and chicken broth are pureed into a soup seasoned with brown sugar and yellow curry powder.
In a sizable pot set over medium heat, melt the butter.
Cook and stir the butter mixture while adding the pumpkin brown sugar and curry powder for 6 to 10 minutes, or until the pumpkin turns caramelized.
Pour the chicken broth over the mixture, bring to a boil, and cook for an additional 20 minutes or until the pumpkin is tender.
Fill the pitcher of the blender no more than halfway with the soup.
Start the blender with a few quick pulses to get the soup moving before leaving it on to puree.
Hold the lid of the blender in place with a towel.
batches until smooth; process.
Each serving of soup should be garnished with a teaspoon of pumpkin seed oil, some pumpkin seeds, and a dollop of sour cream.