You are here

Cream Of Pumpkin Curry Soup

admin's picture
Ingredients
  Butter 3 Tablespoon
  Chopped small onion 1 Cup (16 tbs)
  Garlic 1 Clove (5 gm), finely chopped
  Curry powder 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Ground coriander 1⁄4 Teaspoon
  Crushed red pepper 1⁄8 Teaspoon
  Water 3 Cup (48 tbs)
  Vegetable bouillon cubes 3 (Vegetarian, Maggie Brand)
  Canned solid pack pumpkin 15 Ounce (1 3/4 Cups Or 1 Can)
  Half and half 1 Cup (16 tbs)
Directions

MELT butter in large saucepan over medium-high heat.
Add onion and garlic; cook for 3 to 5 minutes or until tender.
Stir in curry powder, salt, coriander and crushed red pepper; cook for 1 minute.
Add water and bouillon; bring to a boil.
Reduce heat to low; cook, stirring occasionally, for 15 to 20 minutes to develop flavor.
Stir in pumpkin and half-and-half; cook for 5 minutes or until heated through.
TRANSFER mixture to food processor or blender container (in batches, if necessary); cover.
Blend until creamy.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Ingredient: 
Pumpkin
Interest: 
Everyday

Rate It

Your rating: None
4.379165
Average: 4.4 (12 votes)