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)
MELT butter in large saucepan over medium-high heat. Add onion and garlic; cook, stirring occasionally, 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 flavors. Stir in pumpkin and Coffee-mate; cook, stirring occasionally, for 5 minutes or until heated through.
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.
Review This Recipe
Cream Of Pumpkin Curry Soup
Made this soup for our dinner. Every one agreed that this is superb, even our son who is not a pumpkin lover.
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