Pumpkin Soup


- ¼ cup butter

- 1 cup chopped onion

- 1 clove garlic, minced

- 1 teaspoon curry powder

- ½ teaspoon salt

- 1/8 to ¼ teaspoon ground coriander

- ¼ teaspoon or less crushed red pepper

- 3 cups chicken broth

- 1 (16 ounce) can Solid Pack Pumpkin (plain, not spiced)

- 1 cup half and half (light cream)

- Sour cream and chives (optional)


1. In a large saucepan, melt butter and sauté onions and garlic until soft.

2. Add curry powder, salt, coriander, and red pepper and cook for 1 minute.

3. Add broth and boil gently (uncovered) for 15 – 20 minutes.

4. Stir in pumpkin and half and half and cook for 5 minutes.

5. When cool, pour into blender container, cover and blend until creamy

6. Reheat and serve with a dollop of cream and chopped chives, if desired.


- For a thicker soup, try using less broth.

- Any milk or evaporated skim milk can be used instead of half and half cream to provide more protein and fewer calories.

Recipe Source: Janet Riedel


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