Cream of Pumpkin Curry Soup
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.
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 (light cream)*
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 (light cream); 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 (light cream). 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.