Cream of Pumpkin Curry Soup
Makes:
4-6 servings
Total Time:
1 hr
Submitted by:
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.
Notes
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.
