Pumpkin Curry Soup

3 tablespoons butter
1 onion, diced
2 carrots, peeled and diced
2 stalks celery, diced
1 gala apple, peeled and diced
2 cups roasted sugar pumpkin, chopped
3 cups chicken stock
1 S&B Golden curry mild or medium hot sauce mix (depending on your taste for heat)
3 cups cooked chicken breasts, diced
1 cup cream
Freshly ground black pepper
In a stockpot over medium heat, melt butter and saute onion, carrot, apple, and celery until all are tender, about 8 to 10 minutes. Add pumpkin and blend for another 2-3 minutes. Add 1/2 cup of chicken stock.

Puree the mixture in a food processor or blender. Return the puree to the stockpot, add the remaining chicken stock and diced chicken breasts and simmer for 15 minutes.

Add curry blocks and stir until dissolved. Then add the cream and heat until almost boiling. Add a little bit of cracked black pepper.  Drizzle a spoonful of cream on top and dust with paprika if you so desire. Or if you prefer a green garnish, parsley would work just fine too.

Chef note: you shouldn’t need to add additional salt to this recipe as both traditional chicken stock and curry blocks contain salt.

Chef note II:  If you want the vegan route use veggie stock and don’t add chicken.  

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