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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mmcastro

posted:1/12/2004

Redipe was too sweet. Next time I'll reduce the brown sugar, increase curry and thin slightly with more chicken broth.

a cook

posted:1/5/2004

Made this soup at home. Put it in a crockpot for a party at work. My boss took some home for his wife to try. The fresh nutmeg was an excellent addition.

FlakyCake

posted:12/17/2003

This was so easy to make, and it was very tasty. It's good for the cold winter months. I made it in November, and it gave me a harvesty feeling! :-P It's very creamy, and has the texture of tomato soup, only with pumpkin flavor. My husband and mother loved it as well. This recipe allows you to feel like you're cooking professionally...and the best part: it tasts yummy and only LOOKS like a lot of effort.

a cook

posted:11/26/2003

This soup was easy and elegant a wonderful treat for the fall.

a cook

posted:10/4/2003

With this recipe, I added some chicken,potatoes and dumplings. My family loved it!!