Curried Pumpkin Soup

1 review, 5 star(s). 100% would make again

Ready in 20 minutes

This is one of my favorite soups. I make it with fresh "sugar pumpkin" when I can get it, otherwise I use canned pumpkin.


2 large Onions; chopped
3 cloves Garlic; minced
1/4 cup butter
1 tablespoon Curry Powder
2 16-oz cans pumpkin
1 teaspoon Salt
Cayenne pepper; to taste
1/2 teaspoon coriander; ground
1 32-oz carton chicken broth
1 pint half & half
1/2 pint heavy cream

Original recipe makes 8



In a large saucepan, sauté onions & garlic in butter until translucent and slightly caramelized. Add curry powder & coriander and sauté 2 minutes longer. Remove from heat and stir in the pumpkin and salt. In batches, spoon mixture into a food processor or blender and process until smooth adding broth as necessary for blending. Return mixture to a large soup pot. Stir in the remaining broth, cream & half & half. Heat but do not boil. Serves about 8.

Verified by stevemur
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For better texture and flavor, use a medium (about a 2 ½ #) “Sugar Pumpkin”. Cut the pumpkin in half and remove membrane & seeds. Place face down on a baking pan with ½ cup water. Bake for ½ hour at 350 degrees. Remove from oven, drain the water and remove the skin. You should be left with about 2 pounds of pumpkin. [I posted this recipe.]
Dangle&Lurch 6y ago

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