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In a screw-top jar, combine whipping cream and buttermilk. Cover and shake well. Let stand at room temperature for 2 to 5 hours or until thickened. Store in the refrigerator for up to 3 weeks.
For soup: In a large saucepan, melt butter over medium heat. Add onions and garlic; cook until tender, about 5 minutes, stirring occasionally. Add curry powder, cayenne, salt and coriander. Cook and stir for 5 minutes more. Add broth. Bring to a boil; reduce heat. Simmer, uncovered, for 25 minutes.
Stir pumpkin and half-and-half (or cream) into the onion mixture. Cook, uncovered, over medium to medium-low heat for about 10 minutes or until heated through. (Do not boil). Remove from heat; cool mixture slightly.
Using an immersion blender, blend the soup mixture until nearly smooth; heat through before serving. (Or let the soup cool slightly. Transfer, one-third at a time, to a blender or food processor. Cover and blend or process until smooth. Return the soup to the pot; heat through for serving.)
To serve, ladle the hot soup into warm soup bowls. Top each serving with crème fraȋche and fresh parsley (or chives or dill), if desired. Serve immediately.