1cupsweet yellow onionsfinely chopped (about ½ a medium sized onion)
½tablespoonminced garlic
2tablespoonsolive oil
1tablespoonall purpose flourSKIP IF MAKING GLUTEN FREE
1teaspooncurry powder
1tablespoonbrown sugarunpacked
3cupsstockwe used chicken stock, but use vegetable stock if making vegetarian or vegan
½teaspoonseasoned salt
¼teaspoonground nutmeg
3cupshalf and halfheavy cream or milk also work really well! Use coconut milk if making vegan.
Instructions
Saute onion in oil until translucent, add minced garlic and saute for about one more minute. Add flour and curry; stir until well mixed with the oil.
Stir in pumpkin, brown sugar, seasoned salt, and nutmeg. Add broth and whisk until smooth.
Bring to a simmer, stirring occasionally. Add milk and heat until hot. Do not boil.
If desired, blend to smooth with an immersion blender.
Notes
Calories are automatically generated. For best results calculate based on your exact ingredients.Slow cooker pumpkin soupTo make this in a slow cooker, add everything except the flour (we don't use flour in this version) and half and half to the crock. Whisk until the ingredients are well combined, then cook covered on high for 2 - 3 hours or low for 4 - 6 hours (or until heated through). Whisk in half and half, and blend before serving if you'd like. Instant pot pumpkin soupTo make this in an instant pot, add everything except the flour (we don't use flour in this version) and half and half to the pot. Whisk until the ingredients are well combined, then cook on manual/high pressure for 2 minutes. Allow natural pressure release for 10 - 12 minutes. Whisk in half and half, and blend before serving if you'd like.