Rating: 4 stars
29 Ratings
  • 5 star values: 16
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 4
  • 29 Ratings

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.

Source: Better Homes and Gardens

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Credit: Colleen Duffley

Recipe Summary test

total:
25 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

137 calories; fat 7g; cholesterol 21mg; saturated fat 4g; carbohydrates 16g; insoluble fiber 4g; protein 3g; vitamin a 21622.7IU; vitamin c 6.5mg; sodium 665mg; calcium 80.8mg; iron 2.2mg.
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