Pumpkin Curry Soup

Name: Pumpkin Curry Soup
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Yield: 12 serving(s)
Ingredients: 2 (29 ounce) cans pumpkin (not pumpkin pie filling); 1 (64 ounce) can chicken broth (I use College Inn); 1 quart half-and-half; 1/4 cup curry powder (yes 1/4 cup is correct); salt and pepper, to taste; 1/2 cup Major Grey chutney; chopped apples or toasted pine nuts, for garnish

Submitted by mandabears

"This is rich and delicious. It can be served either hot or cold and is delicious both ways. Cooking time is chilling time."

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Ready In:: 1hr 5mins
Ingredients:: 7
Serves:: 12

ingredients

2 (29 ounce) cans pumpkin (not pumpkin pie filling)
1 (64 ounce) can chicken broth (I use College Inn)
1 quart half-and-half
¹⁄₄ cup curry powder (yes 1/4 cup is correct)
salt and pepper, to taste
¹⁄₂ cup Major Grey chutney
chopped apples or toasted pine nuts, for garnish

directions

In a large bowl combine all ingredients apples and or pinenuts.
Mix well with an electric mixer until chutney is chopped into small pieces.
Serve either hot, not boiling or chilled.
I prefer to serve it with toasted pinenuts.

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Reviews

This is a great recipe that we got from the deli I used to work at. I like the soup best chilled, with the toasted pinenuts and Granny Smith apples, sliced thin and then chopped. You can also substitute milk for some of the half and half if you are worried about calories, but use at least some half and half to get that creamy flavor.

Buggybears