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Curried Pumpkin Soup

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 6 servings
Author: Toni Anderson

Ingredients

  • 1 1/2 cups puree'd pumpkin
  • 1 small onion diced
  • 3 Tablespoons butter
  • 1 Tablespoon curry powder
  • 1 Tablespoon minced garlic
  • 1 Celery Stalk chopped
  • 2 Carrots chopped
  • 1 1/2 cup chicken broth
  • 3/4 cup heavy cream

Instructions

  • In a pot melt butter over medium heat.
  • Sautee' diced onions in the melter butter.
  • Add minced garlic.
  • While onions are cooking steam the carrots and celery.
  • Once the carrots and celery are soft add them to the onions and cook for 2 minutes.
  • Take the entire mixture and but it in the blender (or food processor) with 3/4 cup of chicken broth.
  • Blend until smooth.
  • Pour the blended mixture back into the pan.
  • Add the rest of the chicken broth, heavy cream, and curry powder.
  • Cook until heated through.
  • Adjust the curry powder and garlic to your liking.