Clinton Kelly's Spiced Pumpkin Soup with Curried Creme Fraiche

Simple and delicious. See for yourself!

skill level

Easy

time

30-60min

servings

cost

Contributed by : Clinton Kelly

This tasty dish is just the thing to warm you up in this cool fall weather.

things you'll need.

ingredients

kitchenware

step by step directions. We've Made Cooking As Easy As 1-2-3! print recipe

step 1

ingredients 4 tablespoons unsalted butter
2 medium yellow onions (chopped)
2 teaspoons minced garlic
1/4 teaspoon chili flake
1 teaspoon ground coriander
pinch cayenne pepper (optional)

instructions For the Pumpkin Soup: Melt the butter in a large saucepan over medium heat. Add the onions and garlic and sweat gently, making sure not to brown. Stir in the spices and toast until fragrant, about 1 minute.
step 2

ingredients 3 (15 oz) cans pumpkin or 6 cups chopped roasted sugar pumpkin
5 cup chicken (or vegetable) stock

instructions Add the pumpkin and stir to incorporate. Then add the stock and bring up to a simmer. Let cook for 10-15 minutes, until the soup is a creamy consistency.
step 3

ingredients 1/2 cup brown sugar
1/2 cup heavy cream

instructions Work in batches and carefully blend the soup into a silky consistency. Return to the pot and bring back up to a simmer. Turn the heat off and stir in the cream and sugar, and season with salt. If a little too spicy, add more cream or a touch of milk to mellow the flavor.
step 4

ingredients 1 cup creme fraiche (or sour cream)
1 teaspoon curry powder
1 teaspoon brown sugar
large pinch salt

instructions For the Curried Creme Fraiche: Then stir in the curry powder, sugar and salt into the creme fraiche.
step 5

ingredients

instructions Serve the hot soup with a dollop of the cold creme fraiche for a nice temperature contrast.
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