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Cream of Pumpkin Curry Soup
Cream of Pumpkin Curry Soup

Cream of Pumpkin Curry Soup

1 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
3 tablespoons butter
1 cup (1 small) chopped onion
1 clove garlic, finely chopped
1 teaspoon curry powder
1/2 teaspoon salt
teaspoon 1/8 to 1/4 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)
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Let's Make It
1
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.
2
Stir in pumpkin and half-and-half; cook for 5 minutes or until heated through.
3
4
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.
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