Curried Pumpkin Soup
This is one of my favorite soups. I make it with fresh "sugar pumpkin" when I can get it, otherwise I use canned pumpkin.
- Preparing Time: 15 minutes
- Total Time: 20 minutes
- Served Person: 8
pumpkin
soup
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
- 3 cloves garlic minced
- 1/4 cup butter
- 1 teaspoon salt
- cayenne pepper to taste
- 2 large onions chopped
- 1 tablespoon curry powder
- 2 16-oz cans pumpkin
- 1/2 teaspoon coriander ground
- 1 32-oz carton chicken broth
- 1 pint half & half
- 1/2 pint heavy cream
- Carbohydrate 14.7268173439245 g
- Cholesterol 78.4075 mg
- Fat 24.0354998437914 g
- Fiber 1.76785002021021 g
- Protein 5.19085015628798 g
- Saturated Fat 14.9450551875067 g
- Serving Size 1 1 Serving (351g)
- Sodium 256.888093750156 mg
- Sugar 12.9589673237142 g
- Trans Fat 1.38747940626039 g
- Calories 285 calories
In a large saucepan, sauté onions & garlic in butter until translucent and slightly caramelized. Add curry powder & coriander and sauté 2 minutes longer. Remove from heat and stir in the pumpkin and salt. In batches, spoon mixture into a food processor or blender and process until smooth adding broth as necessary for blending. Return mixture to a large soup pot. Stir in the remaining broth, cream & half & half. Heat but do not boil. Serves about 8.
