Holiday Pumpkin Soup

This cream-based soup seasoned with curry, cumin, and coriander, is wonderful with any Thanksgiving or Christmas menu. The secret to making it quick is using canned pumpkin.

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52 users rated this recipe an average rating of 4.0
Makes:
6 servings
Start to Finish:
25 mins
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Holiday Pumpkin Soup

Ingredients
2
tablespoons finely chopped onion
1/2
teaspoon curry powder
1/4
teaspoon ground cumin
1/4
teaspoon ground coriander
1/4
teaspoon salt
1
tablespoon butter or margarine
2
15 ounce cans pumpkin
2
14 ounce cans chicken broth
1
tablespoon packed brown sugar or maple syrup (optional)
1
cup half and half, light cream or milk
 
Dairy sour cream (optional)
 
Fresh sage leaves (optional)

Directions

  1. In a large saucepan, cook onion, curry powder, cumin, coriander, and salt in hot butter until onion is tender. Whisk in pumpkin, chicken broth, and brown sugar or maple syrup, if desired, until well combined. Bring mixture just to boiling; reduce heat. Stir in half and half and heat through. If desired, garnish with sour cream and sage leaves. Makes 6 to 8 servings.

Nutrition Facts

(Holiday Pumpkin Soup)
    Per serving:
  • 137 kcal cal.,
  • 7 g fat
  • (4 g sat. fat,
  • 21 mg chol.,
  • 665 mg sodium,
  • 16 g carb.,
  • 4 g fiber,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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