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Curry Sunflower and Pumpkin Soup

Prep time: 5
Cook time: 15
Servings: 8


¼ cup Good Sense® Roasted and Salted Sunflower and Pumpkin Seeds Mix
2 tablespoons butter
3 tablespoons all-purpose flour
2 tablespoons curry powder
4 cups vegetable broth
1 (29 oz.) can pumpkin puree
1 ½ cups half-and-half cream
2 tablespoons soy sauce
1 tablespoons white sugar
Salt and pepper to taste


Melt butter in large pot over medium heat.  Stir in flour and curry powder until smooth.  Cook while stirring until mixture begins to bubble.  Gradually whisk in broth and cook until thickened.  Stir in pumpkin puree and cream.  Season with soy sauce, sugar, salt and pepper.  Bring to a boil and remove from heat.  Garnish with sunflower and pumpkin seeds.  Serve immediately.