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Cream of Pumpkin Curry Soup
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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.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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