Curry, coriander and crushed red pepper add zest, flavor and liveliness to this creamy combination.

Creamy Curried Pumpkin Soup

3 tablespoons butter
1 onion, chopped
3 cloves garlic, chopped
1 1/4 teaspoons curry powder
1/4 teaspoon ground coriander
1/8 teaspoon crushed red pepper
3 cups water
4 teaspoons coffee Reduced Sodium Chicken Flavor Instant Bouillon
1 (15-ounce) can LIBBY'S® 100% Pure Pumpkin
1/2 to 1 cup NESTLÉ CARNATION Evaporated Milk
Chopped chives (optional)
Sour cream (optional)

1. Melt butter in large saucepan over medium-high heat. Add onion and garlic; cook, stirring occasionally, for 3 to 5 minutes or until tender. Stir in curry powder, coriander and crushed red pepper; cook for 1 minute. Add water and bouillon; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 15 to 20 minutes to develop flavors. Stir in pumpkin and evaporated; cook for 5 minutes or until heated through.
2. Transfer mixture to blender or food processor (in batches, if necessary); cover. Blend until creamy. Serve warm or reheat to desired temperature. Serve with sour cream and chives.

Makes 4 servings.

Preparation Tip: Soup may be prepared the day ahead. Cool to room temperature after adding pumpkin and evaporated milk. Cover and refrigerate. Just before serving, blend then reheat to serving temperature, but do not boil.

For Freeze Ahead: Prepare as above; do not top with sour cream and chives. Cool soup completely. Place in airtight container; freeze for up to 2 months. Thaw overnight in refrigerator: Heat in large saucepan over medium heat, stirring occasionally, for 20 to 25 minutes or until heated through. Serve with sour cream and chives.

Nutritional Information Per Serving (1/4 of recipe): Calories: 216 Calories from Fat: 143 Total Fat: 15.9 g Saturated Fat: 9.8 g Cholesterol: 46 mg Sodium: 1279 mg Carbohydrates: 15.5 g Dietary Fiber: 5.3 g Sugars: 3.4 g Protein: 4.7 g

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.