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.
