Creamy Pumpkin Curry Soup
Embrace the warm flavors of the season with this delightful Creamy Pumpkin Curry Soup. A velvety blend of savory spices, rich pumpkin, and cream comes together to create a luxurious soup that bursts with comforting aromas and flavors.
Ingredients
Ingredients for Creamy Pumpkin Curry Soup | |
|---|---|
| 2 | tablespoons butter |
| 2 | medium onions, chopped (1 cup) |
| 1 | medium carrot, chopped (½ cup) |
| 1 | stalk celery, chopped (½ cup) |
| 1 | teaspoon curry powder |
| 1 | teaspoon pumpkin pie spice |
| 2 | (15 ounce) cans pumpkin |
| 2 | (14 ounce) cans chicken broth |
| 2 | ⁔cup water |
| 1 | cup light cream |
| 1 | teaspoon salt |
| 1⁄4 | tespoon ground black pepper |
Instructions
Preparation of the Soup | |
|---|---|
| 1. | Begin by melting butter in a 4-quart Dutch oven over medium heat. Add chopped onions, carrots, and celery. Cook for about 10 minutes, stirring occasionally, until the vegetables are softened. |
| 2. | Add the vibrant curry powder and pumpkin pie spice to the pot. Cook and stir for 1 minute to enhance the flavors. Then, introduce the pumpkin, chicken broth, and water into the mixture. Increase the heat to medium-high and bring it to a gentle boil. Lower the heat to medium-low and simmer, covered, for 15 minutes. Once done, remove from heat and allow it to cool slightly. |
| 3. | Transfer one-third of the pumpkin mixture at a time to a food processor or blender. Process or blend each batch until smooth. Return all the processed pumpkin mixture to the Dutch oven. |
| 4. | Finish the soup by stirring in the light cream, salt, and pepper. Heat the soup through and serve each portion with a sprinkle of the Orange-Cranberry Topper. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 291 kcal |
| Protein | 8.9 g |
| Fat | 19 g |
| Carbohydrates | 24.8 g |
| Fiber | 2.7 g |
| Sugar | 6.9 g |
Published on Aug 09, 2024 by Luminița