Pumpkin Curry Soup

Pumpkin Curry Soup

Easy, creamy pumpkin soup with flavors of India.

10 min.prep time 25 min.total time
4 servings
000 Ratings

Ingredients

1 small (1/2 cup) onion, chopped
1 1/2 teaspoons grated fresh gingerroot
1 teaspoon finely chopped fresh garlic
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon chili powder
1/2 teaspoon mild or hot curry powder
2 1/2 cups chicken or vegetable broth
1 (15-ounce) can pumpkin
1/2 cup unsweetened coconut milk
1/4 cup sliced green onions, if desired

Directions

Melt butter in 3-quart saucepan until sizzling; add onion, gingerroot, garlic, salt, pepper, chili powder and curry powder. Cook over medium-high heat 3-5 minutes or until onion is softened.

Add broth; continue cooking, stirring occasionally, until mixture comes to a boil. Reduce heat to low; cook, stirring occasionally, 10 minutes.

Stir in pumpkin with wire whisk until well mixed; cook 5 minutes. Stir in coconut milk; continue cooking 5 minutes. Remove from heat. Transfer mixture to food processor bowl fitted with metal blade. Cover; process until smooth. Return mixture to saucepan; cook over low heat until heated through.

Serve warm. Garnish with sliced green onions, if desired.


*Substitute Land O Lakes® Butter with Olive Oil & Sea Salt.

Recipe Tip

Read more about this recipe on Recipe Buzz® Blog.

Nutrition Facts (1 serving)

Calories: 180

Fat: 14g

Cholesterol: 20mg

Sodium: 960mg

Carbohydrates: 14g

Dietary Fiber: 5g

Protein: 3g

Recipe #15754©2012Land O'Lakes, Inc.

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