Pumpkin Soup Recipe

Name: Pumpkin Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1/4 c. butter or margarine; 1 c. chopped onions; 1 garlic clove, crushed; 1 tsp. curry powder; 1/2 tsp. salt; 1/8 to 1/4 tsp. ground coriander; 1/8 tsp. crushed red pepper; 3 c. chicken broth (can use canned chicken broth); 1 3/4 c. cooked pumpkin or 2 (16 oz.) cans pumpkin; 1 c. half and half; sour cream; fresh chives

Servings: persons

1/4 c. butter or margarine
1 c. chopped onions
1 garlic clove, crushed
1 tsp. curry powder
1/2 tsp. salt
1/8 to 1/4 tsp. ground coriander
1/8 tsp. crushed red pepper
3 c. chicken broth (can use canned chicken broth)
1 3/4 c. cooked pumpkin or 2 (16 oz.) cans pumpkin
1 c. half and half
sour cream
fresh chives

1
In a large saucepan, melt butter and saute onions and garlic until soft.
2
Add curry powder, salt, coriander and red pepper. Cook 1 minute.
3
Add broth.
4
Boil gently, uncovered, for 15 to 20 minutes.
5
Stir in pumpkin and half and half. Cook 5 minutes, but do not boil.
6
Pour into blender and blend until creamy. Serve warm. This can be made a day ahead and reheated.
7
Garnish with a dollop of sour cream and chopped chives.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 c. butter or margarine, 1 c. chopped onions, 1 garlic clove, crushed, 1 tsp. curry powder, and more.

Yes, Pumpkin Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pumpkin Soup

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