Not Bland Pumpkin Soup

Pumpkin soup is often an October/November experiment that can be successful and delicious or more often than not, go horribly awry, resulting in a bland and pasty soup. In my case, my attempt was both magical and messy. Although I am still trying to get splatters of pumpkin soup off the side of my refrigerator, when kept in the bowl, the soup is delicious, excellently spicy, and highly calorie consuming.

Time

Prep Time: 5 min

Cook Time: Approximately 20 min

Servings

Enough for a large family

Ingredients

2 tablespoons of butter

3 tablespoons of all-purpose flour

2 tablespoons of red curry powder

4 1/2 cups vegetable broth

1 (29 oz) can of pumpkin puree

1 1/4 cups half-and-half cream

1 1/2 tablespoons of soy sauce

1/4 cup of chopped fresh sage

unspecified amount of cumin (preferably before scorching lips level a.k.a the entire container)

salt and pepper to taste

Directions

1. Melt butter in a very large pot (all ingredients will eventually be in here)
2. Add flour and curry powder
3. Stir and cook mixture until smooth, begins to bubble, and gives off a non-burning aroma
4. Gradually add vegetable broth, whisking continuously
5. Cook until thickens (roughly 5-8 minutes)
6. Stir in pumpkin puree (Be careful has potential to splash all over refrigerator!)
7. Stir in half-and-half
8. Continue to whisk
9. Add soy sauce, sage, cumin, salt and pepper

*Note: The key to non-blandness is the cumin. Start by adding 2 teaspoons and go from there.

1. Simmer of medium to low heat (High heat will cause bubbling and splattering similar to what a witched brew would look like-will burn) roughly 10 minutes
2. Garnish with sage, remove from heat
3. Eat!

*Goes very will with sage and thyme infused biscuits and well, beer.