Curry and white pepper add zest and flavor
to this creamy, Fall favorite. Served with hot, crusty bread
and a pear and walnut salad Pumpkin Curry Soup will be a favorite
at your table this fall.
Pumpkin
Curry Soup
- 2 tablespoons butter or
margarine
1 cup chopped onion (1 small)
2 cloves garlic, finely chopped
1 1/2 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon ground white pepper
3 cups chicken broth
1 (15-ounce) can LIBBY'S® 100% Pure Pumpkin
1 (12-ounce) can NESTLÉ® CARNATION® Evaporated
Milk
- Melt butter in large saucepan
over medium-high heat. Add onion and garlic; cook, stirring frequently,
for 2 to 3 minutes or until tender. Stir in curry powder, salt
and pepper; cook for 1 minute.
- Add broth and pumpkin;
bring to a boil. Reduce heat to low; cook, stirring occasionally,
for 15 to 20 minutes. Stir in evaporated milk. Transfer mixture
to food processor or blender (in batches, if necessary); cover.
Blend until smooth. Serve warm.
Makes 6 servings.
Nutritional Information
Per Serving (1/6 of recipe): Calories: 160 Calories from Fat:
80 Total Fat: 9 g Saturated Fat: 6 g Cholesterol: 15 mg Sodium:
630 mg Carbohydrates: 11 g Dietary Fiber: 3 g Sugars: 5 g Protein:
5 g
Recipe and photograph are
the property of Nestlé® and Meals.com, used with permission.
