Creamy Curried Pumpkin Soup

17 10 2013

This toasty recipe comes from Food Network Mag’s 50 things to make with canned pumpkin (and if you couldn’t tell from my last few posts, I’ve been on a pumpkin kick!). It’s a super quick go-to for cool fall nights! Pumpkin puree is so easy to use and loaded with fiber and key vitamins – it’s great to use all year round and not just around Halloween or Thanksgiving!

Creamy Curried Pumpkin Soup

Creamy Curried Pumpkin Soup

The following serves 2 (along with a salad):

  • 1 (15 oz) can pumpkin puree
  • 2 cups low-sodium chicken broth
  • 1/2 cup non-fat cream (I used half-n-half)
  • 2 Tbsp curry powder
  • 1 Tbsp olive oil
  • 2 limes

Simmer pumpkin puree, chicken broth and cream, whisking 5 minutes. Toast curry powder in olive oil for a few minutes, and add to the soup along with the lime juice. Simmer all ingredients together for a few more minutes. Taste and season with salt and pepper. Serve with plain yogurt and cilantro if desired.

This Girl’s Tips: I recommend adding a little more cream, and possibly giving this soup a quick whip with an immersion blender. While it’s good as is, I would have liked the texture to be a bit creamier – I just didn’t have anymore cream on hand!



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