Winter is cold. That's its thing. This soup is warm, sweet, and flavorful. Most importantly, however, it doesn't need much work. Half an hour can net you awesome and tasty soup!
Credits: this recipe comes from a family friend, but was spicy rather than sweet. This heavily modified recipe is the result of my mom and me sitting in the kitchen with twenty or so spoons and tasting the modifications for a very long time. It was a good day.
This recipe only calls for a pot, which is pretty easy, and makes it good for whenever you have a big dinner and are running out of skillets, or if you need a simple and fast cleanup.
Feel free to modify crazily, and re-post this recipe. I don't mind, really! If anything is great, though, tell me, cause I would love to try making it.
Step 1: Ingredients
Here's what you'll need:
1. One medium-large onion
2. 20 fluid oz of Vegetable broth* (about 2/3 of one of the store-bought boxes of broth)
3. 2 TBSP of olive oil
4. 1 tsp of ground coriander
5. 1 heaping tsp of sweet curry
6. 1/4 cup of brown sugar
7. one small can of pumpkin** (15 oz)
8. 1 cup of half-and-half
9. salt to taste
*A lot of people have a sensitivity to MSG, so I try to avoid it in my cooking. I use the "Organics" broth, but there are plenty of others that don't have any. Making your own is pretty simple as well, but takes more time.
**Don't use pumpkin pie filling, it is less friendly with this recipe. pure pumpkin yields much tastier results. (My mom is ranting about canned pumpkin pie filling)