Chef's Fall Favorite Pumpkin Soup

This recipe was a huge hit at the 2015 CADV Brunch. Chef is finally ready to give us his recipe just in time for Halloween and all those cool fall nights. Make it on the weekend and enjoy it for lunch during the week. Not too difficult, but worth the work. If you are extra ambitious you can also roast the pumpkin seeds and garnish with those!

  • 1 medium pie pumpkin
  • 1 quart chicken stock
  • 2 quarts heavy cream
  • 3 Tbls yellow curry
  • 1 Tbls cumin
  • 1 tsp cayenne
  • 8 oz unsalted butter
  • 1/2 cup flour
  • 1 yellow onion diced
  • 1 Tbls fresh minced garlic

  1. Cut pumpkin in half and remove seeds, drizzle with olive oil and season with salt and pepper. Place flesh side down on a sheet pan and roast in oven at 400 degrees for 1 hour.

  2. Add the butter to a stockpot on medium heat and add the onion and garlic sauteing until onions are translucent.
  3. Add the flour, curry, cayenne and cumin and let cook for 5 minutes.
  4. Add the chicken stock and heavy cream stirring constantly until it begins to thicken then turn to low heat.
  5. Remove the skin from your roasted pumpkin and discard, then add the pumpkin to the soup and purée with a hand blender, season with salt and pepper to taste and serve.