1 tbsp Olive Oil

1 sm. Onion finely chopped

1 can (29 oz.) pure pumpkin

1 can (14oz) gluten free chicken broth (such as Nature’s Promise)

2 cups water

3 tbsp brown sugar

3/4 tsp curry powder

1/2 tsp salt

4oz Cream cheese cubed 

                                                     

1. Heat olive oil in large sauce pan on medium heat. Add onion. Cook + stir until onion is crisp and tender (about 3 minutes)

2. Stir in remaining ingredients, except cream cheese, until well blended. Bring to a boil.

3.  Reduce to medium-low heat. Add cream cheese; cook until cream cheese is completely melted and mixture is well blended. Beat Consistently during cooking with wire whisk

4. Optional: Sprinkle with nutmeg to taste 

There you have it! Now for some suggestions and modifications Keil and I thought of:
1. For the curry powder Keil used Vindaloo powder that we had in the cabinet. We both agree that the taste of the Vindaloo somewhat over powered the pumpkin taste. If you want more of a pumpkin taste you may want to use less curry power, or use a less powerful and more relaxed type of curry powder.
2. We both agreed that the soup itself could go for a little bit more texture. Keil suggested adding more cream cheese to make it thicker, and possibly dipping bread or chips in the soup and using it almost as a dip. I added some rice to mine and found that that helped thicken it a lot. I would also suggest adding either potatoes or carrots to give it a bit more thickness and texture.

I plan on trying to make it again myself and see how those changes go. Have you ever had anything similar? What did you add to it to make it thicker or add texture? Let me know and Enjoy!

Pumpkin

Celtic Celiac @ http://celtic-celiac.blogspot.com/