Creamy Curried Pumpkin Soup

I love pumpkin soup, but I prefer to treat it like squash for a non-sweet version like this creamy curried pumpkin soup.  Yes, it does have honey in it, but it really just gives it more depth of flavor and doesn’t really make it sweet.  I used a pie pumpkin that was about 4 pounds and this made enough to serve 4.  I used an immersion blender to puree my soup, so that is what it talks about in the directions, but you could do it in batches in a regular blender or food processor.  The cook time is dependent on how thick you want the soup.  After pureeing and adding all ingredients, I let mine simmer for about thirty minutes to thicken up.  If you do this, don’t forget to stir it frequently because cooked cream will stick easily to the bottom of you pan.

I also want to point out  that, as with many of my recipes, if you like onions, I am sure the soup would be better with fresh ones.  I am not a big fan taste wise, and they hurt my stomach terribly.  There are a few thing that I make an exception for, like chili, but in general I avoid fresh onions, so always feel free to substitute fresh ones.  In this recipe, I would think a small chopped one would work well.