Curry Pumpkin Soup

This savory side dish recipe uses pumpkin puree and chicken broth as a base and adds flavor with curry powder.

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  • Makes: 8 servings
  • Prep: 20 mins
  • Cook: 30 mins
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Curry Pumpkin Soup
Ingredients
1
recipe Orange-Cranberry Topper (see recipe)
2
tablespoons butter
2
medium onions, chopped (1 cup)
1
medium carrot, chopped (1/2 cup)
1
stalk celery, chopped (1/2 cup)
1
teaspoon curry powder
1
teaspoon pumpkin pie spice
2
15 ounce can pumpkin
2
14 ounce can reduced-sodium chicken broth
2/3
cup water
1
cup half-and-half or light cream
1/2
teaspoon salt
1/4
teaspoon ground black pepper
Directions
  1. Prepare Orange-Cranberry Topper.
  2. In 4-qt. Dutch oven melt butter over medium heat. Add onions, carrot, and celery. Cook, 10 minutes, stirring occasionally, until softened. Add curry powder and pumpkin pie spice. Cook and stir 1 minute. Add pumpkin, broth, and water. Increase heat to medium-high; bring to boiling. Reduce heat to medium-low. Simmer, covered, 15 minutes. Remove from heat; cool slightly.
  3. In food processor or blender, add one-third of the pumpkin mixture at a time, cover, and process or blend until smooth. Return all pumpkin mixture to Dutch oven.
  4. Stir half-and-half, salt, and pepper into pumpkin mixture; heat through. Sprinkle each serving with Orange-Cranberry Topper.
Orange-Cranberry Topper
Ingredients
1/2
cup dried cranberries
2
tablespoons snipped fresh Italian (flat-leaf) parsley
Directions
  1. In small bowl combine cranberries, orange peel, and parsley. Serves 8.
Nutrition Facts (Curry Pumpkin Soup)
    Per serving:
  • 145 kcal cal.,
  • 7 g fat
  • (4 g sat. fat,
  • 0 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 19 mg chol.,
  • 433 mg sodium,
  • 20 g carb.,
  • 4 g fiber,
  • 10 g sugar,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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