Pumpkin Curry Soup
From upstatevoyager 14 years ago
- 30 minutes to make
- Serves 6
With the weather turning cooler, thoughts turn to Thanksgiving. This is my traditional way to start the meal. No idea where I got the recipe from (I should keep better notes I guess!)
Ingredients
- 2 tablespoons butter shopping list
- 1 cup onion, chopped shopping list
- 2 large cloves garlic, chopped shopping list
- 1 1/2 teaspoons curry powder shopping list
- 1/2 teaspoon salt shopping list
- 1/4 teaspoon ground white pepper shopping list
- 3 cups lower sodium chicken broth (Kitchen Basics brand is great!) shopping list
- 1 (15 ounce) can pumpkin puree (unspiced) shopping list
- 1 (12 ounce) can evaporated milk shopping list
How to make it
- In large saucepan, melt butter over medium-high heat.
- Add onion and saute until onion softened.
- Add garlic, curry powder, salt and pepper. Saute 1 minute or until fragrant.
- Add broth and pumpkin puree. Bring to a boil.
- Reduce heat and simmer 15 to 20 minutes.
- Stir in evaporated milk.
- In batches, transfer to a food processor and blend until smooth.
- Return to saucepan and heat to serving temperature.
- Garnish with fresh chopped parsley if desired.
People Who Like This Dish 3
- quaziefly ALL POINTS
- dollhead Mechanicville, US
- cuzpat Sikeston, Mo
- goodeat Benton, MO
- hungrybear Miner, MO
- mjcmcook Beach City, CA
- mbeards2 Omaha, NE
- upstatevoyager Scotia, NY
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The Rating
Reviewed by 5 people-
This recipes would make a good soup!! five forks!
goodeat
in Benton loved it
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Good soup recipes
hungrybear
in Miner loved it
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High 5! good sounding soup!
cuzpat
in Sikeston loved it
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