instructionsFor 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.
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.
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.
ingredients 1 cup creme fraiche (or sour cream) 1 teaspoon curry powder 1 teaspoon brown sugar large pinch salt
instructionsFor the Curried Creme Fraiche: Then stir in the curry powder, sugar and salt into the creme fraiche.
instructions Serve the hot soup with a dollop of the cold creme fraiche for a nice temperature contrast.