Curry Pumpkin Soup

Ingredients

• Pepper

  Spices, black

  1 dash or 0.1g

• Salt

  Table

  1 dash or 0.4g

• Heavy whipping cream

  Fluid

  1 ½ cup, fluid or 357g

• Soy sauce

  Made from soy (tamari)

  2 tbsp or 36g

• Vegetable Broth

  From bouillons. Low sodium

  4 cup or 960g

• Pumpkin

  Raw

  2 cup, cubed or 232g

• Pumpkin and squash seed kernels

  Seeds, dried

  2 tbsp or 16g

• Wheat flour

  Whole-grain

  3 tbsp or 23g

• Curry powder

  Spices

  2 tbsp or 13g

• Butter

  Unsalted

  2 tbsp or 28g

• Sugar

  White, granulated sugar

  1 tbsp or 13g

Directions

1. Heat the oven to 375°F. Spread the pumpkin seeds on a baking sheet and toast until lightly golden, 8–10 minutes; cool completely.
2. In a large pot over medium heat, melt the butter. Stir in the flour and curry powder and cook, stirring, until bubbly and fragrant, 1–2 minutes.
3. Gradually whisk in the vegetable broth. Bring to a simmer and cook until slightly thickened, 3–5 minutes.
4. Add the pumpkin and simmer gently until very tender, 15–20 minutes.
5. Blend the soup until completely smooth with an immersion blender, or carefully in batches in a countertop blender; return to the pot.
6. Stir in the cream, soy sauce, and sugar. Season to taste with salt and pepper and warm gently without boiling.
7. Ladle into bowls and garnish with the toasted pumpkin seeds.