8 Servings 15 min Cook
1 Dash Pepper
1 Dash Salt
1 1/2 Cup, fluid (yields 2 cups whipped) Heavy Whipping Cream
2 Tbsp Soy Sauce
4 Cup Vegetable Broth
2 Cup (1" cubes) Pumpkin
2 Tbsp Pumpkin And Squash Seeds
3 Tbsp Wheat Flour
2 Tbsp Curry Powder
2 Tbsp Butter
1 Tbsp Suga
Preheat oven to 375 degrees F (190 degrees C).
Arrange pumpkin seeds in a single layer on a baking sheet.
Toast in preheated oven for about 10 minutes, or until seeds begin to brown.
Melt butter in a large pot over medium heat.
Stir in flour and curry powder until smooth.
Cook, stirring, until mixture begins to bubble.
Gradually whisk in broth, and cook until thickened.
Stir in pumpkin and cream Season with soy sauce, sugar, salt, and pepper.
Bring just to a boil, then remove from heat.
Garnish with roasted pumpkin seeds.
