- 2 tbsp extra-virgin olive oil
- 1 cup chopped onions
- 1 tsp minced garlic
- 1 tbsp grated ginger
- 2 tbsp curry powder
- 3 tbsp all-purpose flour
- 4 cups chicken broth
- 3½ cups fresh pumpkin purée
- 1½ cups unsweetened condensed milk or cream
- 2 tbsp soy sauce
- 1 tbsp honey
- Salt and freshly ground pepper
- Roasted pumpkin seeds and sour cream for garnish
1 Heat the olive oil in a large stockpot over medium heat. Add the onions
and garlic and cook until the onions begin to soften, about 3 minutes.
2 Add the ginger and cook for 30 seconds. Add the curry powder and the flour and stir until smooth. Cook until the mixture bubbles, stirring frequently.
3 Gradually whisk in the broth and cook until the liquid has thickened. Stir in the pumpkin and the condensed milk. Season the soup with the soy sauce, honey and salt and pepper.
4 Bring the soup to a boil; remove from the heat. Transfer to bowls, garnish with the pumpkin seeds and sour cream and serve.