Seven years ago when my oldest daughter was living in Hong Kong, she asked me for a pumpkin soup recipe. I found a great one online and have adapted it to create this version — it’s just right for liquid-like soup. The flavor, consistency, appearance and convenience of this pumpkin soup are so good.

If you have a pumpkin you’d like to cut up instead of using canned pumpkin purée, you will need about two and a half pounds of seeded, cubed fresh pumpkin. Otherwise canned pumpkin is fast, inexpensive and easy to cook with.

Ingredients

• 3 tablespoons butter
• 1 onion, chopped
• 1 jalapeño, seeded and finely chopped
• 4 cloves garlic, minced
• 1 teaspoon curry powder
• 1/2 teaspoon nutmeg
• 1 large and 1 small can of pumpkin purée (43 ounces total)
• 10 cups chicken broth (32 ounces carton times two, plus 14.5 ounce can)
• 1 tablespoon Worcestershire sauce
• 1 tablespoon creamy peanut butter
• 1 cup heavy cream
• 1/4 cup light brown sugar

1. Melt butter in Dutch oven over medium heat. Add onion, jalapeño, garlic, curry powder and nutmeg. Season with salt and pepper. Cook and stir about 5 minutes.

2. Stir in chicken broth and pumpkin. Cook about 15 minutes, stirring occasionally. Add

3. Stir in Worcestershire sauce, peanut butter, cream and brown sugar. With an immersion blender, blend until mainly smooth. Taste and season with salt and pepper. Serve with crackers, crouton, crusty no knead homemade bread, or anything else that sounds good.

The original recipe can be found on Allrecipes, called Marian’s Pumpkin Soup. I wrote a review back then and uploaded my pumpkin soup photo in 2013, currently the only image associated with that recipe as of today.

One thing is certain, my photography and food styling have improved a lot since then. I will take pictures tomorrow in daylight to get some current shots of the soup, using the same dishes.