Curried Pumpkin Soup

  • Prep 40 min
  • Total 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

Steps

  • 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 Facts

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