Updated: Jan 4, 2020
It still is a little warm for soup. File this one way until the wether starts to cool down
2 tablespoons Pumpkin Seeds (optional)
2 tablespoons Butter
3 tablespoons All-Purpose Flour
2 teaspoons Curry Powder
4 cups Vegetable Stock
1 (29 ounce) can Pumpkin
1 1/2 cups Half-and-Half Cream
2 tablespoons Soy Sauce
1 tablespoons White Sugar
Salt and Pepper to taste
Preheat oven to 375℉.
Arrange pumpkin seeds in a single layer on a baking sheet. Toast in oven for about 10. Minutes, or until seeds begin to brown.
For the Soup
Melt butter in a large pot over medium heat. Stir in flour and Surry powder until smooth. Cook, stirring, until the mixture begins to bubble. Gradually whisk in the stock, and cook until thickened. Stir in the pumpkin and half-and-half. Season with soy sauce, sugar, salt, and pepper. Bring just to a boil, then remove from heat. Serve hot, garnished with pumpkin seeds.
Good Cooking, Good Eating and Good Living!!!