Pumpkin Soup Recipe | King Arthur Baking

Ingredients

• 4 tablespoons (57g) unsalted butter, cold
• 1 1/2 cups (213g) onion, diced
• 1 tablespoon chopped garlic or fresh ginger
• 1 1/4 teaspoons curry powder
• 1/2 teaspoon table salt
• 1/4 teaspoon coriander
• 1/8 teaspoon cayenne pepper
• 3 cups (680g) chicken stock
• 2 scant cups (425g) or one 15-ounce can pumpkin purée
• 1 can (340g) evaporated milk
• 1/2 teaspoon Worcestershire sauce
• lime juice, from 1 lime
• 2 tablespoons (28g) pesto, or herb oil
• 1/4 cup (57g) crème fraîche