This is a print preview of "Creamy Pumpkin Curry Soup" recipe.

Creamy Pumpkin Curry Soup Recipe
by Global Cookbook

Creamy Pumpkin Curry Soup
Rating: 0/5
Avg. 0/5 0 votes
 
  Servings: 6

Ingredients

  • 2 Tbsp. butter
  • 1 sm onion minced
  • 1 sm garlic clove pressed
  • 2 tsp curry pwdr
  • 1/2 tsp salt
  • 1/4 tsp freshly-grnd black pepper
  • 1 can reduced-sodium chicken broth - (14 1/2 ounce) plus
  • 1 can water
  • 1 can pumpkin puree - (15 ounce)
  • 3/4 c. coconut lowfat milk

Directions

  1. Heat butter in a large saucepan over medium heat. Cook onion 5 min, till softened. Add in garlic, curry pwdr, salt and pepper and cook 1 minute more.
  2. Add in broth, water and puree; mix well. Reduce heat to low. Cook, stirring occasionally, for 20 min. Stir in coconut lowfat milk.
  3. Puree soup in blender in batches till smooth. Heat through before serving.
  4. This recipe yields 6 servings.
  5. Comments: Be sure to smell your curry pwdr before adding it to the soup: If it has a musty odor, substitute grnd cumin instead.
  6. Description: "This soup is easy, different and satisfying."