1-2tablespoonscurrystart with one, then add to taste
1-2tablespoonssoy saucestart with one, add to taste
1 cupof half and half cream
sour cream and pepitas to garnish if wanted
Fry the onions in 1 tbsp butter until soft. Set aside.
In a large soup pot, combine the remaining 2 tbsp butter and the flour and melt them together, like you would do for a white sauce base. Stir until they are incorporated and there are no lumps.
Slowly add the broth to the flour mixture, whisking rapidly and steadily so that there are no lumps. Add in until all the broth is in and the liquid is smooth. Stir in the pumpkin curry, brown sugar and soy.
Simmer on low heat until the onions are definitely tender and ready. If you want, puree the soup so that the onions are incorporated smoothly.
Whisk half a cup of the hot soup into the cream completely, THEN whisk it into the soup quickly to avoid curdling. If you want to thicken the soup some more, you can whisk 1-2 tbsp of cornstarch into the cold cream first and then proceed to add it to the soup,
Serve topped with extra cream, a swirl of sour cream and pepitas if wanted.
Start with one tbsp of curry and then add to taste. I like this to have a good, strong curry taste but you can start with a mild soup.
Leave the flour out to make this gluten free ( and check that soy!)
You can adjust the sugar to taste as well.
You can start with 1/2 cup of cream, then add until it reaches desired creaminess if you don't want too much cream.