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Curried Ginger Pumpkin Soup

Ingredients
  Canned pumpkin 3 Cup (48 tbs)
  Onion 1 Medium, chopped
  Chicken broth 5 Cup (80 tbs) (Canned Or Homemade)
  Dry white wine 1⁄2 Cup (8 tbs)
  Grated fresh ginger 1 Teaspoon
  Curry powder 1 Teaspoon
  Salt To Taste
  Coarsely ground black pepper To Taste
  Finely chopped fresh chives 1 Tablespoon (For Garnish)
Directions

Place canned pumpkin in saucepan with broth and onion.
Cook over medium heat, stirring frequently, for 10 minutes then puree in food processor.
Return puree to saucepan; add wine, ginger, curry powder, salt, and pepper and reheat.
If soup seems too thin, knead together equal amounts of butter and flour and drop into the hot puree, whisking constantly, until it reaches desired consistency.
Serve in individual bowls and sprinkle with fresh chives.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Saute
Ingredient: 
Pumpkin

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Average: 4.4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 511 Calories from Fat 26

% Daily Value*

Total Fat 3 g4.8%

Saturated Fat 1.3 g6.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 3458.6 mg144.1%

Total Carbohydrates 92 g30.7%

Dietary Fiber 27.2 g108.9%

Sugars 39.9 g

Protein 17 g34.1%

Vitamin A 2302.3% Vitamin C 93.1%

Calcium 29.2% Iron 72.3%

*Based on a 2000 Calorie diet

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Curried Ginger Pumpkin Soup Recipe