Pumpkin Curry Soup
"This is a tasty cream-style soup, but it doesn't have all the extra calories! For a little extra creamy texture use whole milk or a combination of whole and fat free milk. You can also use canned pumpkin rather than fresh."
- Ready In:
- 25mins
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- 2 tablespoons butter
- 1 1⁄2 yellow onions, minced
- 3 garlic cloves, minced
- 2 cups chicken broth
- 6 cups canned pumpkin or 6 cups pumpkin flesh, steamed and skin removed
- 1 tablespoon curry powder, and more if desired
- 1⁄2 tablespoon cayenne, plus more for garnish (optional)
- 1⁄2 tablespoon cumin
- 1 cup nonfat milk
- sour cream, for garnish (optional)
- basil leaves, for garnish (optional)
directions
- In a large pot or Dutch oven over medium-high heat, add butter, onions and garlic. Cook and stir for 5 minutes.
- Add chicken broth, pumpkin, curry, cayenne and cumin. Reduce heat and simmer for an additional 15 minutes. If you have used fresh pumpkin, you will need to cook it until it is soft, when poked with a toothpick. You will also need to puree the soup in a blender or with a stick blender.
- Add the milk and stir.
- Serve in pre-heated bowls.
- Garnish with sour cream, basil leaves and cayenne if desired.
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RECIPE SUBMITTED BY
GREG IN SAN DIEGO
San Diego, California
<p>I'm a recently retired San Diego trial attorney and wanna-be professional chef-restauranteur. Why am I so passionate about cooking? I don't know. What I do know is that those who don't cook are missing out on one of life's truly enjoyable experiences! I have a collection of whimsical signs posted above my workbench at home, one of which states: Love people. Cook them tasty food. How true.</p>
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