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Elise Bauer

Elise Bauer
  • 40 minutes
  • Serves 4 to 6

INGREDIENTS

1

 Tbsp unsalted butter

1 1/2

 cups roughly chopped yellow onion

2

 cloves garlic, minced (about 2 teaspoons)

2

teaspoons minced, peeled fresh ginger

1 1/2

 teaspoons yellow curry powder

3/4

 teaspoon ground cumin

1/2 tsp

ground coriander

Small pinch of cinnamon

1 tsp

kosher salt plus more to taste

4

 cups low sodium chicken stock (or vegetable broth for vegetarian option)

2

bay leaves

2

 (15 oz) cans 100 percent pumpkin or 3 1/2 cups of chopped roasted pumpkin purée*

1 cup

water

3

 Tbsp heavy whipping cream

1/8 tsp

black pepper

Yogurt (for garnish)

Toasted pumpkin seeds (for garnish)