Cindy’s Pumpkin Curry Soup: rich flavor filled curry in a creamy pumpkin soup.
Pumpkin soup with a twist.
I’m not sure who is sick of pumpkin yet but this is an absolute must have recipe for fall! This pumpkin curry soup has a rich curry flavor with a creamy pumpkin soup. It is so delicious!
I love finding recipes that are not only delicious but healthy too! This curry soup will be one you eat all year long. It is so simple to make and will be eaten by everyone.
Ingredients
- 2 T butter
- 1 c chopped onions
- 2 cloves of garlic, minced
- 1 1/2 t curry powder
- 1/4 t salt
- 1/4 t ground pepper
- 3 c chicken broth
- 1 (15 oz.) can 100% pure pumpkin
- 1 (12 oz) can evaporated milk
Instructions
- Melt butter, add onion, garlic, cook stirring frequently until tender 2-3 minutes. Stir in curry, salt and pepper and cook for 1 minute.
- Add broth and pumpkin; bring to a boil. Reduce heat to low and cook stirring occasionally. Stir in evaporated milk. Transfer mixture to blender, in batches if necessary, and blend until smooth.
- Serve with a dollop of sour cream or yogurt.
- Enjoy!
- Recipe: from my dear Aunt Cindy
Need more? Double the batch!
One of my favorite features is how simple it is to make a double batch. I cook a big batch and bottle some up to take to neighbors. The bigger batch makes me happy because I cook and share my favorite meals with neighbors and friends.
So if you’re looking for something to spice up your pumpkin reservoir, Cindy’s pumpkin curry is just the thing. If you like this healthy soup, give my fresh tomato basil soup a try!
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