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Piping the "sour cream
spiderweb" onto individual servings of this delicious pumpkin
curry soup is easy enough that even the younger set can have
fun creating their own "web design"...with a little
- 1 tablespoon olive oil
1 small onion, finely chopped
1 clove garlic, finely chopped
1 1/2 teaspoons curry powder
1/8 to 1/4 teaspoon ground coriander
1/8 teaspoon crushed red pepper
3 cups water
2 to 3 MAGGI Chicken Flavor Bouillon Cubes
1 (15-ounce) can LIBBY'S® 100% Pure Pumpkin
1 (12-ounce) can NESTLÉ® CARNATION® Evaporated
1/4 cup sour cream
- Heat oil 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 milk; cook, stirring occasionally, for 5 minutes or
until heated through.
- Transfer mixture to blender or food processor
(in batches, if necessary); cover. Blend until creamy. Serve
warm or reheat to desired temperature. Ladle soup into bowls.
- Place sour cream in small, heavy-duty
plastic bag. Cut tiny corner from bag; squeeze to pipe concentric
circles onto soup. Using wooden pick or tip of sharp knife, pull
tip through sour cream from center to edge of bowl.
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.
Nutritional Information Not Provided.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.
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