Cream of Pumpkin Curry Soup
Pumpkin is beautifully blended with sautéed garlic and onions to form the base of this fabulous soup. Curry, coriander and crushed red pepper add zest, flavor and liveliness to this creamy combination.
- 3 tablespoons butter
- 1 small onion, finely chopped
- 1 clove garlic, finely chopped
- 1 teaspoon curry powder
- 1/2 teaspoon salt
- 1/8 to 1/4 teaspoon ground coriander
- 1/8 teaspoon crushed red pepper
- 3 cups water
- 3 MAGGI Chicken Flavor Bouillon Cubes
- 1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
- 1/2 to 1 cup Original NESTLÉ COFFEE-MATE Liquid Coffee Creamer
- Sour cream (optional)
- Chopped chives (optional)
Directions, Reviews, Nutrition
TRANSFER mixture to blender or food processor (in batches, if necessary); cover. Blend until creamy. Serve warm or reheat to desired temperature. Serve with sour cream and chives.
PREPARATION TIP: Soup may be prepared the day ahead. Cool to room temperature after adding pumpkin and Coffee-mate. Cover and refrigerate. Just before serving, blend then reheat to serving temperature, but do not boil.
FOR FREEZE AHEAD:
PREPARE as above; do not top with sour cream and chives. Cool soup completely. Place in airtight container; freeze for up to 2 months. Thaw overnight in refrigerator.
HEAT in large saucepan over medium heat, stirring occasionally, for 20 to 25 minutes or until heated through. Serve with sour cream and chives.
NOTE: You may substitute NESTLÈ CARNATION Evaporated Milk for Coffee-mate.
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Yum, but oh boy! The mess.
If you didn't need to cook the soup in one pot, pour it in batches into a blender and then pour it in batches into a new pot, I'd give this soup at high-five rating. It tastes amazing and everyone loved it, even those who protested about spicy things. It was the absolute perfect blend of flavors. But Oh what a mess!
Easy and delicious!! I only made 2 changes...I substituted evaporated milk for the 1/2 and 1/2 and vegetarian boullion cubes for the chicken ones. I followed the directions for 4 servings....next time I'll quadruple it, at least!!!
I make this recipe all the time. It is so easy to make and tastes absolutely divine. It makes any dinner elegant. I use regular 1/2 and 1/2 or half milk and cream.
My mother starting making this 3 years ago and now I make it. It's simple to make yet elegant enough for company. We love it with a dollop of sour cream on top with a salad for lunch or as a soup course for a main meal.
Cream of Pumpkin Curry Soup
We love curry and this was absolutely wonderful. We will have this often in the fall and winter from now on.
Serving Size: 1/4 of Recipe
Servings Per Recipe: 4
- Amount Per Serving
- Calories: 216
- Calories from Fat: 143
- Total Fat: 15.9g (25% of DV)
- Saturated Fat: 9.8g (49% of DV)
- Cholesterol: 46mg (15% of DV)
- Sodium: 1279mg (51% of DV)
- Carbohydrates: 15.5g (5% of DV)
- Dietary Fiber: 5.3g (21% of DV)
- Sugars: 3.4g
- Protein: 4.7g
- Vitamin A: 12% of DV
- Vitamin C: 13% of DV
- Calcium: 15% of DV
- Iron: 9% of DV
*Percent Daily Values are based on a 2,000 calorie diet.