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Pumpkin Curry Soup

Pumpkin Curry Soup

Easy, creamy pumpkin soup with flavors of India.


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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.

How to make

  1. STEP 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. STEP 2

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

  3. STEP 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. STEP 4

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

Nutrition (1 serving)

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