Curried Pumpkin Soup

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

Minutes

Total Time

50

Minutes

Makes

10

servings

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.
Makes 10 servings (about 2/3 cup)

Nutrition Information:

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