Spiderweb Pumpkin Curry Soup
A simple decorative technique creates an eye-catching presentation in this Spiderweb Pumpkin Curry Soup recipe. Ground coriander, curry powder and crushed red pepper flakes give this soup flavor dimension that will have your guests asking for more.
See more Halloween Food Decorating Ideas here.
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 clove garlic, finely chopped
- 1 1/2 teaspoons curry powder
- 1/8 to 1/4 teaspoon ground coriander
- 1/8 teaspoon crushed red pepper
- 3 cups water
- 2 to 3 MAGGI Chicken Flavor Bouillon Cubes
- 1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
- 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
- 1/4 cup light sour cream
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. Ladle soup into bowls.
PLACE sour cream in small, heavy-duty plastic bag. Cut tiny corner from bag; squeeze to pipe concentric circles onto soup. Using wooden pick or tip of sharp knife, pull tip through sour cream from center to edge of bowl.
PREPARATION TIP: Soup may be prepared the day ahead. Cool to room temperature after adding pumpkin and evaporated milk. Cover and refrigerate. Just before serving, blend then reheat to serving temperature, but do not boil.
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Serving Size: 1/4 of Recipe
Servings Per Recipe: 4
- Amount Per Serving
- Calories from Fat
- Total Fatg
- Saturated Fatg
- Dietary Fiberg
- Vitamin A
- Vitamin C
*Percent Daily Values are based on a 2,000 calorie diet.