Recipe courtesy of John Schenk
Episode: In Food Today
Save Recipe Print
Yield:
9 cups
Level:
Easy

Ingredients

Soup:
Croutons:
Pumpkin Puree:

Directions

Croutons:

Simmer stock, puree and heavy cream until desired consistency. Bake diced bread on a sheet pan in the oven at 450 degrees until browned. Meanwhile, mix olive oil and green curry in a bowl. Remove bread from oven and place in the bowl, covering it with curry. Place bread crumbs back into oven until crisp.

Pumpkin Puree:

Remove skin from pumpkin and chop the meat into small pieces. Heat butter in a saute pan and add the pumpkin. Add the water and simmer covered for about 20 minutes or until the pumpkin is tender. Remove the pumpkin meat and mash it by hand or in a food processor.

Cook's Note

Variations on soup: Lemon grass added to stock while heating.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

From Scratch Pumpkin Pie

Recipe courtesy of Nancy Fuller

Pumpkin Gingersnap Cheesecake with Salted Caramel Sauce

Recipe courtesy of Ree Drummond

Parker's Split Pea Soup

Recipe courtesy of Ina Garten

Gluten-Free Pumpkin Bread

Recipe courtesy of Shauna James Ahern

Senate Bean Soup

Recipe courtesy of Food Network Kitchen

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Italian Wedding Soup

Recipe courtesy of Giada De Laurentiis

Vegan Pumpkin Pie

Recipe courtesy of Food Network Kitchen

Perfect Pumpkin Cakes

Recipe courtesy of Nancy Fuller

Browse Reviews By Keyword