Curried Pumpkin Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
4.5 cups cooked pumpkin4 Tbsp butter3 Granny Smith apples, peeled and diced2 celery stalks, diced2 carrots, peeled and diced1 teaspoon curry powder32 oz. Chicken stock1 cup heavy creamSalt to tastePepper to taste
(I precooked my pumpkin in a pressure cooker)
Melt butter in large sauté pan. Add apples, celery, carrots, onion, and curry powder. Sauté until soft. In a large stock pot, combine pumpkin, sautéed vegetables and apples, and chicken stock. Bring to a boil. Reduce heat and simmer for 20 minutes. Remove from heat. Blend until smooth (I used an immersion blender). Return to low heat. Add cream and heat through. Do not boil. Season to taste with salt and pepper.
Serving Size: Makes 10 1-cup servings
Melt butter in large sauté pan. Add apples, celery, carrots, onion, and curry powder. Sauté until soft. In a large stock pot, combine pumpkin, sautéed vegetables and apples, and chicken stock. Bring to a boil. Reduce heat and simmer for 20 minutes. Remove from heat. Blend until smooth (I used an immersion blender). Return to low heat. Add cream and heat through. Do not boil. Season to taste with salt and pepper.
Serving Size: Makes 10 1-cup servings
Nutritional Info Amount Per Serving
- Calories: 214.2
- Total Fat: 14.8 g
- Cholesterol: 47.9 mg
- Sodium: 1,154.0 mg
- Total Carbs: 18.2 g
- Dietary Fiber: 3.1 g
- Protein: 4.2 g
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