Cream of Pumpkin Curry Soup - Kraft Recipes Top
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Cream of Pumpkin Curry Soup

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  • 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.

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