Curried Pumpkin Soup

Curry powder and Progresso® chicken broth provides a simple addition to this pumpkin soup – a wonderful side dish to treat your family.

  • Prep Time 40 min
  • Total Time 50 min
  • Servings 10

Ingredients

Soup

2
tablespoons canola oil
1
large onion, chopped (1 cup)
2
teaspoons finely chopped garlic
1
tablespoon curry powder
1
teaspoon salt
1/4
teaspoon ground red pepper (cayenne)
2
cans (15 oz each) pumpkin (not pumpkin pie mix)
1
carton (32 oz) Progresso™ chicken broth (4 cups)
1
cup whipping cream

Garnish, if desired

Crème fraîche
Fresh thyme sprigs

  • 1 In 4-quart Dutch oven, heat oil over medium heat. Cook onion and garlic in oil 6 minutes, stirring occasionally, until tender. Stir in curry powder, salt, red pepper, pumpkin and broth. Heat to boiling; reduce heat. Simmer uncovered 15 minutes, stirring occasionally. Remove from heat; cool 10 minutes.
  • 2 Into blender, slowly pour half of soup mixture. Cover; blend on high speed about 15 seconds or until smooth. Pour into medium bowl. Repeat with remaining soup.
  • 3 Return all pureed soup to Dutch oven; stir in whipping cream. Cook over medium-low heat, stirring frequently, until thoroughly heated. Garnish individual servings with crème fraîche and fresh thyme.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
151
,
% Daily Value
Total Fat
11g
11%
(Saturated Fat
5g,
5%
),
Sodium
563mg
563%;
Total Carbohydrate
11g
11%
(Dietary Fiber
3g
3%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1/2 Starch; 2 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.