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Creamy Curried Pumpkin Soup
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Creamy Curried Pumpkin Soup

30 Minutes
10 Min Prep
30 Min Cook
Cream cheese gives this Creamy Curried Pumpkin Soup its velvety texture.
What You Need
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7 servings
Original recipe yields 7 servings
1 Tbsp. olive oil
1 small onion, finely chopped
1 can (29 oz.) pumpkin
1 can (14 oz.) chicken broth
2 cups water
3 Tbsp. brown sugar
3/4 tsp. curry powder
1/2 tsp. salt
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
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Let's Make It
1
Heat oil in large saucepan on medium heat. Add onion; cook and stir 3 min. or until crisp-tender.
2
Stir in remaining ingredients except cream cheese until well blended. Bring to boil. Reduce heat to medium-low.
3
Add cream cheese; cook until cream cheese is completely melted and mixture is well blended, beating constantly with wire whisk.
Kitchen Tips
Special Extra
For extra flavor, sprinkle each serving lightly with ground nutmeg.
Nutrition
Calories
140
Calories From Fat
0
% Daily Value*
Total Fat 8g
10%
Saturated Fat 4g
20%
Trans Fat 0g
Cholesterol 15mg
5%
Sodium 420mg
18%
Total Carbohydrates 15g
5%
Dietary Fibers 4g
14%
Sugars 9g
18%
Protein 4g
8%
Vitamin A
620%
Vitamin C
6%
Calcium
4%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
Makes 7 servings, 1 cup each.
* 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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