• 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
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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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  • 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.

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  • 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.

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

Orange-Cranberry Topper

Ingredients

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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