This Pumpkin Curry Soup from Carolyn Ketchum's new cookbook "Keto Soups & Stews" is so perfect for warming you up on a cool Fall day. I made the dairy free version which was so rich and creamy using coconut milk.
This Pumpkin Curry Soup from Carolyn Ketchum's new cookbook "Keto Soups & Stews" is so perfect for warming you up on a cool Fall day. I made the dairy free version which was so rich and creamy using coconut milk.
Melt the butter in a large saucepan over medium heat. Add the onions and sprinkle with salt and pepper. Sauté until the onions are translucent, about 4 minutes. Stir in the curry powder and cook for another minute.
Transfer to a blender and puree until smooth. Depending on the size of your blender, you may need to work in batches. Return the soup to the pot and stir in the heavy whipping cream. Adjust the seasonings to taste.