Pumpkin Soup
Created by Diana Rattray • Southern Food Guide• Course: Appetizers & Soups • Season(s): Fall
Ingredients
- 3 tablespoons butter
- 1 medium sweet onion, chopped
- 4 medium carrots, chopped
- 3 medium ribs celery, chopped
- 1 clove garlic, minced
- 1 1/2 cups vegetable broth
- 1 1/2 teaspoons curry powder, or to taste
- 1/2 teaspoon salt, or to taste
- Dash fresh ground black pepper
- 2 tablespoons fresh parsley, or 2 teaspoons parsley flakes
- 3 cups mashed cooked pumpkin
- 2 cups half-and-half
- Parsley or chives, for garnish, optional