Spicy Pumpkin Soup
- Number of Servings: 13
Ingredients
4 tbsp Butter2 Medium Onions chopped 2 tsp minced Garlic2 tsp Curry powder1/2 tsp ground corriander1/4 tsp Crushed Red PepperPinch of Cayenne Pepper 6 cups Pumpkin puree (mashed or canned) 5 cups Chicken Broth1/2 cup packed Brown Sugar2 cups Milk1/2 cup cream (half and half or heavy whipping cream, can be fat free)
In large sauce pan (4 quart) cook onion and garlic in the butter on high heat until tender. Add spices and cook 1 minute more.
Add pumpkin and chicken broth and bring to a boil. Reduce heat and simmer 10-15 min.
Transfer in batches to food processor and puree until no lumps.
Back in sauce pan return to low heat and add brown sugar. Add milk gradually while stirring. Add cream. 1 tsp salt optional. Add more cream if too spicy.
Serving Size: makes 13 1-cup servings
Add pumpkin and chicken broth and bring to a boil. Reduce heat and simmer 10-15 min.
Transfer in batches to food processor and puree until no lumps.
Back in sauce pan return to low heat and add brown sugar. Add milk gradually while stirring. Add cream. 1 tsp salt optional. Add more cream if too spicy.
Serving Size: makes 13 1-cup servings
Nutritional Info Amount Per Serving
- Calories: 123.8
- Total Fat: 4.8 g
- Cholesterol: 15.0 mg
- Sodium: 702.3 mg
- Total Carbs: 21.8 g
- Dietary Fiber: 1.7 g
- Protein: 3.2 g
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