Curried Pumpkin Soup Recipe

Curried Pumpkin Soup Description

I have made this recipe for Halloween and Thanksgiving parties and have never had any leftover… ever. People love this Curried Pumpkin Soup recipe! The spices can certainly be adjusted to your individual tastes. It warms your innards on a cold Autumn day or night.

Contributed by: Happy eating! blessings, Bridget, in Florida

Preparation time: 15 min, cooking time: 30 min

Makes: serves 4 – 6

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Curried Pumpkin Soup Ingredients

Here are the curried pumpkin soup ingredients:

1/3 Cup	chopped onion
1 tsp.	minced garlic
1 tsp.	curry powder
2 tbsp	butter or margarine
1 cup	pureed pumpkin (or about 1/2 can of pumpkin)
1/4 tsp	nutmeg
1/8 tsp.	sugar
2 cups	veggie broth (or can use chicken broth)
1 1/2 cups	milk
1 tbsp	cornstarch or arrow root or tapioca powder (use as thickening agent)
2 tbsp	heavy cream (optional)
	chopped chives (as decoration

How to Make Curried Pumpkin Soup Directions

In a large pan cook onion, garlic, and curry in the butter or margarine for a few minutes until the onion is tender.
Add pumpkin, nutmeg, sugar, and the bay leaf.
Stir in the broth and bring to a boil.
Reduce heat and simmer uncovered for about 15 minutes.
Take out the bay leaf.
Stir in 1 cup of the mild and cook over low heat for a few minutes.
In another bowl, stir together the remaining milk and the cornstarch until dissolved, then add it to the pan.
Cook and stir until thickened and bubbly.
Cook for a couple more minutes.

To serve: Swirl the cream on top, and garnish with chives.

Leftovers can be frozen after it cools. In the freezer, it will be good for up to 3 months.

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