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Cream of Pumpkin Curry Soup

Kraft Memeber Recipe
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Makes: 4-6 servings Total Time: 1 hr
Category: Soups/Chilis Sub Category: Soups & Stews

what you need
  • 3 tablespoons butter
  • 1 cup (1 small) chopped onion
  • 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 chicken or vegetable bouillon cubes
  • 1 3/4 cups (15 ounce can) pumpkin
  • 1 cup half-and-half
  • Sour cream and chopped fresh chives (optional)
make it
Melt butter in large saucepan over medium high heat. Add onion and garlic; cook for 3-5 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 if desired.
Preparation tip: Soup may be prepared a day ahead. Cool to room temperature after adding pumpkin and half-and-half. Cover and chill.

Just before serving, blend then reheat to serving temperature, but do not boil.
Average Rating  (1)
Rated  by smartcutelady on 9/26/2004 I garnished with chopped cilantro and it was delicious.
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