Creamy Curried Pumpkin Soup

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photo by:kraft

Cream cheese gives this Creamy Curried Pumpkin Soup its velvety texture.

time

prep:

10 min

total:

30 min

servings

total:

7 servings, 1 cup each

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What You Need

Tbsp. olive oil

small onion, finely chopped

can (29 oz.) pumpkin

can (14 oz.) chicken broth

cups water

Tbsp. brown sugar

3/4

tsp. curry powder

1/2

tsp. salt

oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

Make It

HEAT oil in large saucepan on medium heat. Add onion; cook and stir 3 min. or until crisp-tender.

STIR in remaining ingredients except cream cheese until well blended. Bring to boil. Reduce heat to medium-low.

ADD cream cheese; cook until cream cheese is completely melted and mixture is well blended, beating constantly with wire whisk.

Kraft Kitchens Tips

Special Extra

For extra flavor, sprinkle each serving lightly with ground nutmeg.

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a cook

posted:11/23/2005

Very yummy soup! It's perfect for a cold night. I added one clove of garlic while cooking, and cilantro on top right before serving.

pjsimLA

posted:11/19/2005

Used this recipe for a faculty party recently. Everyone was amazed at it's taste. Plan to use it again for Thanksgiving. We added the nutmeg before serving and it really added the taste we were looking for. Will try adding the cumin for additional taste! Funny thing is I don't usually like the taste of pumpkin, but I really like the taste of this soup!

lucas/chloe

posted:8/21/2005

We had this exact soup on a recent cruise and it was wonderful. I am so glad that I was able to find the recipe and can't wait to make it at home.

MoondancerLA

posted:8/11/2005

This was kind of good for something different, maybe once a year but not the kind of thing I would make on a regular basis. Good for using up leftover pumpkin!

anacoana

posted:1/7/2005

THE BEST SOUP I HAD IN A LONG TIME.

outtahere

posted:11/9/2004

I used vegetable broth instead of chicken and low fat cream cheese. This is a good side dish. Although, I have eaten it as a main dish, and have served it as a main dish, I think that it would be better as a side dish.

weezie0605

posted:11/7/2004

I also kept trying to "doctor" this recipe to get it to taste better. Just wouldn't work. Good thing I tested it before serving to friends, won't be making it again.

a cook

posted:11/6/2004

No matter how I tried to doctor the taste, it was still terrible. I really thought I would like it because I like about anything with pumpkin but not this.

princessarah555

posted:10/30/2004

since i like spicier food, i added extra curry powder and some cumin. it came out delicious! perfect for fall! i have also seen a similar recipe that calls for peanut butter instead of cream cheese. maybe i'll try that next time!

mtomhi

posted:5/13/2004

This is now one of my favorite soups! It's quick and easy to make and has a rich, sophisticated flavor. It's good with regular or low-fat cream cheese, and it can be a complete meal with the addition of sliced chicken breast.