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Curried Pumpkin Soup

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  • Prep 40 min
  • Total 50 min
  • Servings 10
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Curry powder and Progresso® chicken broth provides a simple addition to this pumpkin soup – a wonderful side dish to treat your family.
Updated Nov 24, 2011
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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
Make With
Progresso Broth

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

151 Calories, 11g Total Fat, 2g Protein, 11g Total Carbohydrate

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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