Creamy Curry Pumpkin SoupSubmitted by: RICCILYNN
IntroductionThis is a creamy, luxurious soup for a chilly fall day. Great topped with croutons. This is a creamy, luxurious soup for a chilly fall day. Great topped with croutons.
4 Tablespoon Butter
1 medium onion chopped or minced
2 teaspoons minced garlic
2 teaspoon curry powder
1 teaspoon cumin
pinch of cayenne pepper, or season to taste
5 15 ounce cans of 100% pumpkin (not pumpkin pie filling)
3-4 15 ounce cans chicken broth
2 cups low fat milk
1/8 cup brown sugar
1 cup fat free half and half
dash of nutmeg and cinnamon (optional)
Fat and sodium can be reduced by using low-fat/sodium chicken broth. I do usually add about 1 teaspoon of salt because it does help bring out the flavors. If you want this to be richer, use heavy cream instead of the half and half. Also, to make this completely smooth, process in batches in a blender or food processor.
2. Add the pumpkin and 3 cans of chicken broth, blending well. Bring to a boil and then reduce heat. Simmer for 10 - 15 minutes. If the soup is too thick, add the 4th can of broth during this period.
3. With the soup on low heat, add brown sugar and mix. Slowly add the milk, stirring to incorporate. Add cream slowly, stirring well. Add a dash of nutmeg and cinnamon if desired. If the soup does not have enough "zing" to it, you can always add a touch more of cayenne.
Serving Size: 10 2-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user RICCILYNN.