Rating: 4.15 stars
20 Ratings
  • 5 star values: 13
  • 4 star values: 0
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 0
  • 20 Ratings

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

Source: Better Homes and Gardens

Gallery

Credit: Andy Lyons

Recipe Summary

prep:
20 mins
cook:
30 mins
Servings:
8
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Curry Pumpkin Soup

Ingredients

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Directions

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  • Prepare Orange-Cranberry Topper.

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Instructions Checklist
  • 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.

Instructions Checklist
  • 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.

Instructions Checklist
  • Stir half-and-half, salt, and pepper into pumpkin mixture; heat through. Sprinkle each serving with Orange-Cranberry Topper.

Nutrition Facts (Curry Pumpkin Soup)

145 calories; total fat 7g; saturated fat 4g; polyunsaturated fat 0g; monounsaturated fat 2g; cholesterol 19mg; sodium 433mg; potassium 346mg; carbohydrates 20g; fiber 4g; sugar 10g; protein 4g; vitamin a 17638IU; vitamin c 9mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 24mcg; vitamin b12 0mcg; calcium 81mg; iron 2mg.

Orange-Cranberry Topper

Ingredients

Ingredient Checklist

Directions

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

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Reviews

20 Ratings
  • 5 star values: 13
  • 4 star values: 0
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 0