Pumpkin Curry Soup 102307

Pumpkin Curry Soup

2 tablespoons of pumpkin seeds (optional)
2 tablespoons of butter
3 tablespoons of all-purpose flour
2 tablespoons of curry powder
4 cups of vegetable broth
1 (29 ounce) can of pumpkin
1 1/2 cups of half-and-half cream
2 tablespoons of soy sauce
1 tablespoon of white sugar and
Salt and pepper to taste

1. Preheat the oven to 375 degrees and arrange the pumpkin seeds in a single layer on a baking sheet. Toast in a preheated oven for about 10 minutes, or until the seeds begin to brown.

2. Melt the butter in a large pot over medium heat. Stir in the flour and curry powder until it's smooth. Cook, stirring, until mixture begins to bubble.

3. Gradually whisk in the broth and cook until it's thickened. Stir in the pumpkin and half-and-half. Season with soy sauce, sugar, salt and pepper. Bring just to a boil then remove from the heat.

Garnish with roasted pumpkin seeds.