is a curried pumpkin soup that
peeling of pumpkins!
There is nothing worse than hacking away at that
pumpkin skin waiting with baited breath to see if you emerged unscathed
or end up with stitches.
I like this pumpkin soup recipe because you
can just open a can of pureed pumpkin to make this delicious homemade
soup. Not only that, but with the addition of the curry powder, it puts
a new twist on an old favorite.
This is also a soup recipe that is healthy as it is high in dietary
fiber and Vitamin A.
Finish off your soup with a dollop of sour cream and chives or
Pumpkin Soup Recipe
Number of Servings:
Cups of Fruits and
Vegetables Per Person:
1 Tbsp butter
1 cup finely chopped onion
2 garlic cloves, finely chopped
1 cup diced celery
1 tsp curry powder
1/8 tsp ground coriander
1/8 tsp crushed red pepper
3 cups water
1 cup low sodium chicken broth
1 32 oz can pumpkin puree
1 cup fat free half-and-half
butter in large saucepan over medium-high heat. Add onion, celery, and
garlic; cook for 3 to 5 minutes or until tender. Stir in curry powder,
coriander and crushed red pepper; cook for 1 minute. Add water and
broth; bring to a boil. Reduce heat to low; cook, stirring
occasionally, for 15 to 20 minutes to develop flavors. Stir in pumpkin
and half-and-half; cook for 5 minutes or until heated through.
Transfer mixture to food processor or blender (in batches, if
necessary); cover. Blend until creamy. Serve warm or reheat to desired
temperature. Garnish with dollop of sour cream and chives or fresh
Preparation Tip for
your Curried Pumpkin Soup:
be prepared the day ahead. Cool to room temperature after adding
pumpkin and half-and-half. Cover and refrigerate. Just before serving,
blend then reheat to serving temperature, but do not boil.