Creamy Pumpkin Soup
Prep: 10 min
Cook: 20 min
Total: 30 min
Serves: 6
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Silky, gently spiced, and the color of a harvest sunset, this soup makes the most of humble pumpkin. Sauteed onion and garlic bloom with curry, coriander, and a pinch of red pepper before pumpkin and cream are blended in until velvety smooth. It is warming without being heavy. Ladle it out as a cozy starter or a light supper when the days grow short.
Ingredients
Ingredients
- 4 Tbsp Butter
- 1 Cup Onion
- 1 Clove Garlic
- 1 Tsp Curry Powder
- 1/2 Tsp Salt
- 1/4 Tsp Ground Coriander
- 1/8 Tsp Red Pepper Flakes
- 3 Cups Chicken Broth
- 16 Oz Pumpkin
- 1 Cup Half & Half Cream
Directions
Directions
- Melt butter over medium-high heat.
- Saute onion and garlic in hot butter, stirring continually, until tender.
- Add curry, salt, coriander and red pepper flakes to onion mixture and mix well.
- Cook, stirring frequently for 1 minute.
- Stir broth into onion mixture.
- Bring to a boil over medium heat.
- Cook, stirring frequently, until thickened, about 10 to 15 minutes.
- Add pumpkin and cream to broth mixture and mix well.
- Cook for 5 minutes.
- Pour soup into a blender.
- Process until creamy.
- Serve warm or reheat to desired temperature.
Nutrition
Per serving · 6 servingsCalories
290
Fat
22 g
Saturated fat
13 g
Carbohydrates
20 g
Sugar
5 g
Fiber
3 g
Protein
4 g
Sodium
600 mg
Cholesterol
60 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 4 Tbsp Butter
- 1 Cup Onion
- 1 Clove Garlic
- 1 Tsp Curry Powder
- 1/2 Tsp Salt
- 1/4 Tsp Ground Coriander
- 1/8 Tsp Red Pepper Flakes
- 3 Cups Chicken Broth
- 16 Oz Pumpkin
- 1 Cup Half & Half Cream
