Main dishes

Creamy Curried Pumpkin Soup

photo by:

kraft

My first experience with Curry and it turned out great! Just the right mix of savory with sweetness, and the texture was great with the addition of cream cheese. I used N...read more

posted by

NINASGONNAWIN

on 11/19/2010

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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ninasgonnawin

posted:11/19/2010

My first experience with Curry and it turned out great! Just the right mix of savory with sweetness, and the texture was great with the addition of cream cheese. I used Neufchatel instead of full fat Philly and it was still great!

jenny18hughes

posted:11/3/2010

I have made it again and again. Have even substituted butternut squash for the pumpkin. mmmm yum on a cool day!

halfricanbeauty

posted:11/18/2009

The recipe turned out very well! I did add a little more curry than in the recipe. I added nutmeg and dried cranberries to it right before I served it. It was SO good!!

randomwhim

posted:10/3/2009

We loved this recipe, but we made it with 1 tablespoon of curry - the extra curry really helped! A dash of red pepper also helps!

iclaudiub

posted:4/5/2009

I did not like it.

wallal

posted:11/20/2008

I used the low-fat cream cheese and it is delicious. My other pumpkin soup recipes call for cream or half & half. This one is low in fat and calories and tastes very gourmet and simple to make. I also, used fresh pumpkin

bioazard

posted:11/20/2008

It was terrible. I like curry, love pumpkin. Followed the recipe exactly and it just wasn't very good at all. I ended up throwing most of it away.

sudler81

posted:11/13/2008

My friends and I tried this one after the kids picked pumpkins for Halloween. We used the real pumpkins and let the kids help. This was perfect for cold NE days in our kids lunch boxes.

woodland191

posted:11/12/2008

This recipe was so easy and yummy. I brought it to work for some of my co-workers to try and had to print off the recipes for them. My boss told me twice how much he like it. The stars are not only my rating but everyone who tryed a work as well.

gruen4

posted:11/7/2008

This soup is so good and easy. I used 1/3 less fat cream cheese and splenda brown sugar to cut down on sugar. I will for sure make it again!!