Pumpkin and chicken broth are beautifully
blended with sautéed garlic and onions to form the base
of this fabulous soup. Curry, coriander and crushed red pepper
add zest, flavor and liveliness to this creamy combination.
Cream
of Pumpkin Curry Soup
- 3 tablespoons butter
1 small onion, finely chopped
1 clove garlic, finely chopped
1 teaspoon curry powder
1/2 teaspoon salt
1/8 to 1/4 teaspoon ground coriander
1/8 teaspoon crushed red pepper
3 cups water
3 MAGGI Chicken Flavor Bouillon Cubes
1 (15-ounce) can LIBBY'S® 100% Pure Pumpkin (1 3/4 cups)
1/2 to 1 cup half-and-half*
Sour cream (optional)
Chopped chives (optional)
- Melt butter in large saucepan
over medium-high heat. Add onion and garlic; cook for 3 to 5
minutes or until tender. Stir in curry powder, salt, 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
half-and-half; cook for 5 minutes or until heated through.
- Transfer mixture to food
processor or blender (in batches, if necessary); cover. Blend
until creamy. Serve warm or reheat to desired temperature. Garnish
with dollop of sour cream and chives.
Makes 4 servings.
* You may substitute NESTLÈ
CARNATION Evaporated Milk for the half-and-half.
Preparation Tip: Soup may
be prepared the day ahead. Cool to room temperature after adding
pumpkin and half-and-half. 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.
Recipe and photograph are
the property of Nestlé® and Meals.com, used with permission.
