Curried Pumpkin Soup
Curry and other aromatic spices add zest and flavor to this creamy pumpkin soup that is sure to be a fall favorite at your table.
1 tablespoon vegetable oil
1 onion, chopped
1 cup unsweetened applesauce
1 tablespoon granulated sugar
1 teaspoon curry powder
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground cardamom
1/4 teaspoon ground black pepper
1 (15-ounce) can LIBBY'S® 100% Pure Pumpkin
1 (14.5-ounce) can low sodium chicken broth
1 (12-ounce) can nonfat evaporated milk
- Heat a large, heavy-bottomed pan over medium heat. Add oil and sauté onion until soft, about 7 minutes. Stir in applesauce, sugar, curry powder, cumin, ginger, salt, cardamom and pepper; cook for 5 more minutes, stirring frequently.
- Add pumpkin and chicken broth; stir well. Bring to a boil, cover and reduce heat. Gently simmer for 20 minutes, stirring occasionally.
- Remove from heat and stir in evaporated milk. Process in batches in a blender or in the pot with an immersion blender until smooth. Reheat, if needed, over low heat. Serve warm.
Makes 6 servings.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.