Easy, creamy pumpkin soup with flavors of India.
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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.
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.
Pumpkin doesn’t have to be sweet! In fact, creamy pumpkin goes well with a little heat. These soups show off pumpkin’s savory side.