Pumpkin Curry Soup
- Number of Servings: 8
Ingredients
2 tablespoons butter2 medium onions, chopped (1 cup)1 medium carrot, chopped (1/2 cup)1 stalk celery, chopped (1/2 cup)1 teaspoon curry powder1 teaspoon pumpkin-pie spice2 cans (15 ounces) each pumpkin2 cans (14 ounces) each reduced-sodium chicken broth2/3 cup water1 cup heavy cream,half-and-half or light cream1/2 teaspoon salt1/4 teaspoon ground black pepp
2. In 4-quart Dutch oven melt butter over medium heat. Add onions, carrot and celery. Cook 10 minutes, stirring occasionally, until softened. Add curry powder and pumpkin-pie spice. Cook and stir 1 minute. Add pumpkin, broth and water. Increase heat to medium-high; bring to boiling. Reduce heat to medium-low. Simmer, covered, 15 minutes. Remove from heat; cool slightly.
3. In food processor or blender, add one-third of the pumpkin mixture at a time, cover, and process or blend until smooth. Return mixture to the Dutch oven after each batch is processed.
4. Stir half-and-half, salt and pepper into pumpkin mixture; heat through. Sprinkle each serving with Orange-Cranberry Topper.
Number of Servings: 8
Recipe submitted by SparkPeople user LA_GUERITA.
3. In food processor or blender, add one-third of the pumpkin mixture at a time, cover, and process or blend until smooth. Return mixture to the Dutch oven after each batch is processed.
4. Stir half-and-half, salt and pepper into pumpkin mixture; heat through. Sprinkle each serving with Orange-Cranberry Topper.
Number of Servings: 8
Recipe submitted by SparkPeople user LA_GUERITA.
Nutritional Info Amount Per Serving
- Calories: 193.7
- Total Fat: 15.0 g
- Cholesterol: 49.2 mg
- Sodium: 524.0 mg
- Total Carbs: 11.2 g
- Dietary Fiber: 3.1 g
- Protein: 5.3 g
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