Curry Pumpkin Soup

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Curry Pumpkin Soup
Makes: 8 servings
Prep: 20 mins Cook: 30 mins
  • make this recipe
  • user reviews (2)
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
Makes: 8 servings
Ingredients
  • 1/2
    cup dried cranberries
  • 1
    tablespoon finely shredded orange peel
  • 2
    tablespoons snipped fresh Italian (flat-leaf) parsley
Directions

In small bowl combine cranberries, orange peel, and parsley. Serves 8.

Nutrition Facts (Curry Pumpkin Soup)
  • Servings Per Recipe 8,
  • Calories 145,
  • Protein (gm) 4,
  • Carbohydrate (gm) 20,
  • Fat, total (gm) 7,
  • Cholesterol (mg) 19,
  • Saturated fat (gm) 4,
  • Monosaturated fat (gm) 2,
  • Dietary Fiber, total (gm) 4,
  • Sugar, total (gm) 10,
  • Vitamin A (IU) 17638,
  • Vitamin C (mg) 9,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (µg) 24,
  • Cobalamin (Vit. B12) (µg) 0,
  • Sodium (mg) 433,
  • Potassium (mg) 346,
  • Calcium (DV %) 81,
  • Iron (DV %) 2,
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (2)
4214958578
rcbenson1 wrote:

This was a nice soup, but my husband and I both felt it was lacking a bit in flavor. I took a small amount of soup and added some sugar, more cinnamon and some allspice -- it was great! It just needs that hint of sweet. The cranberry topper was delicious and really enhanced the soup both before and after the additional seasoning. I will make this again.

10/24/2010 09:08:40 PM Report Abuse
shenasky wrote:

great recipe. Adding some apples and a small amount of old bay makes it even yummier...

10/19/2010 09:55:21 AM Report Abuse

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