- 2 tbsp extra-virgin olive oil
- 1 cup chopped onions
- 1 tsp minced garlic
- 1 tbsp grated ginger
- 2 tbsp curry powder
- 3 tbsp all-purpose flour
- 4 cups chicken or vegetable broth
- 3½ cups fresh pumpkin purée
- 1½ cups unsweetened condensed milk or cream
- 2 tbsp soy sauce
- 1 tbsp honey
- Salt and pepper to taste
- Roasted pumpkin seeds and sour cream for garnish
1 Heat the olive oil in a large stockpot over medium heat. Add the onions and garlic and cook until the onions begin to soften, about 3 minutes.
2 Stir in the ginger and cook for 30 seconds. Add the curry powder and the flour and stir until smooth. Cook until the mixture bubbles, stirring frequently.
3 Gradually whisk in the chicken broth and cook until the liquid is just thickened. Stir in the pumpkin and the condensed milk.
4 Season the soup with the soy sauce, honey and salt and pepper. Bring the soup to a boil, then remove from the heat.
5 Transfer the soup to bowls, garnish with the pumpkin seeds and sour cream and serve.
Prep time 20 minutes.
Cook time 45 minutes.