Ingredients

Units Scale

2 T. butter
3 T. white flour
2 T. curry powder (or less, to taste)
4 c. vegetable broth or chicken broth
1–29 oz. can pureed pumpkin OR home-canned equivalent OR 1 butternut squash, halved, baked and pureed
1 1/2 c. half and half cream
2 T. soy sauce
1 T. white sugar OR honey
Salt and pepper, to taste
2 T. pumpkin seeds (optional)

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Instructions

For toasted pumpkin seeds: Arrange seeds in a single layer on a baking sheet or shallow baking dish. Toast in oven at 375 for about 10 minutes or until seeds begin to brown.

For soup: Melt butter in a large stockpot over medium heat. Stir in flour and curry powder until smooth. Cook, stirring, until mixture begins to bubble. Gradually whisk in broth, and cook until thickened. Stir in pumpkin and half and half. Season with soy sauce, sugar, salt and pepper. Bring just to a boil, then remove from heat. Garnish with roasted pumpkin seeds, if desired.

Notes

If taking this soup to a gathering, prepare it to this point, then transfer to slow cooker and use the “keep warm” setting. Stir occasionally. Recipe may be doubled.