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Curry Pumpkin Soup

Makes: 8 servings
Prep 20 mins Cook 30 mins
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
Cook 10 mins
Ingredients
  • 1/2  cup  dried cranberries
  • 1  tablespoon  finely shredded orange peel
  • 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)
  • Servings Per Recipe 8,
  • cal. (kcal) 145,
  • Fat, total (g) 7,
  • chol. (mg) 19,
  • sat. fat (g) 4,
  • carb. (g) 20,
  • Monosaturated fat (g) 2,
  • Polyunsaturated fat (g) 0,
  • fiber (g) 4,
  • sugar (g) 10,
  • pro. (g) 4,
  • vit. A (IU) 17638,
  • vit. C (mg) 9,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 24,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 433,
  • Potassium (mg) 346,
  • calcium (mg) 81,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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