Pumpkin Curry Soup

Pumpkin Curry Soup
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Easy, creamy pumpkin soup with flavors of India.
10 min
Prep Time
25 min
Total Time
4 servings

Ingredients

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

Directions

  1. 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.
  2. Add broth; continue cooking, stirring occasionally, until mixture comes to a boil. Reduce heat to low; cook, stirring occasionally, 10 minutes.
  3. 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.
  4. Serve warm. Garnish with sliced green onions, if desired.

Recipe Tips

Read more about this recipe on Recipe Buzz® Blog.

Nutrition Facts (1 serving)

Calories
180
Cholesterol
20mg
Carbohydrates
14g
Protein
3g
Fat
14g
Sodium
960mg
Dietary Fiber
5g

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