Creamy Pumpkin Soup
From shirleyoma 16 years agoIngredients
- One quarter cup butter shopping list
- 1 large onion, chopped shopping list
- 2 cloves garlic, minced shopping list
- 4 cups chicken broth shopping list
- 2 carrots, chopped shopping list
- 2 celery ribs, chopped shopping list
- 1 can (16-oz.) pumpkin puree shopping list
- 1 Tbsp. grated fresh ginger shopping list
- One half tsp. curry powder shopping list
- One half tsp. ground cinnamon shopping list
- One quarter cup cream shopping list
- salt and pepper to taste shopping list
- fresh parsley for garnish shopping list
How to make it
- Melt butter in a saucepan and saute onion and garlic. Place chicken broth and sauteed onion and garlic in a Dutch oven along with carrots, and celery. Bring to a boil then reduce heat and simmer for a couple of hours until vegetables are tender. Place mixture in a blender or food processor and process until smooth. Add pumpkin puree, ginger, curry powder, cinnamon, cream and salt and pepper and mix well. Return to saucepan and heat through. Serve with fresh parsley as a garnish. You may also use grated cheddar cheese, croutons or toasted pumpkin seeds as well.
- The Skinny: Use fat free chicken broth and fat free Half and Half in place of the cream.
The Groups
-
I Like Food
84 members -
Comfort Foods
784 members -
Southern Cooks
567 members -
Garlic Lovers
461 members -
Halloween
108 members -
Unusual Combinations
82 members -
Anything Goes
294 members -
Ethnic Family Traditions Our Heritage Together
136 members -
We Love It But
135 members -
Guessipe
104 members
Reviews & Comments 1
-
All Comments
-
Your Comments