Appetizers / Soups / Salads

Pumpkin Curry Soup is for Dinner.

Pumpkin Curry Soup takes several minutes to prepare.

Pumpkin Curry Soup takes several minutes to cook.

Pumpkin Curry Soup makes 8 servings.

The ingredients for Pumpkin Curry Soup are:

2 tablespoons butter

2 medium onions, chopped (1 cup)

1 medium carrot, chopped (1/2 cup)

1 stalk celery, chopped (1/2 cup)

1 teaspoon curry powder

1 teaspoon pumpkin-pie spice



2 cans (15 ounces) each pumpkin

2 cans (14 ounces) each reduced-sodium chicken broth

2/3 cup water

1 cup heavy cream,half-and-half or light cream

1/2 teaspoon salt

1/4 teaspoon ground black pepp

Here is how you make Pumpkin Curry Soup:

2. In 4-quart Dutch oven melt butter over medium heat. Add onions, carrot and celery. Cook 10 minutes, stirring occasionally, until softened. Add curry powder and pumpkin-pie spice. Cook and stir 1 minute. Add pumpkin, broth and water. Increase heat to medium-high; bring to boiling. Reduce heat to medium-low. Simmer, covered, 15 minutes. Remove from heat; cool slightly.3. In food processor or blender, add one-third of the pumpkin mixture at a time, cover, and process or blend until smooth. Return mixture to the Dutch oven after each batch is processed.4. Stir half-and-half, salt and pepper into pumpkin mixture; heat through. Sprinkle each serving with Orange-Cranberry Topper.Number of Servings: 8Recipe submitted by SparkPeople user LA_GUERITA.

The nutritional information for Pumpkin Curry Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 193.7

• Total Fat: 15.0 g
• Cholesterol: 49.2 mg
• Sodium: 524.0 mg
• Total Carbs: 11.2 g
• Dietary Fiber: 3.1 g
• Protein: 5.3 g

The dietary needs meet for Pumpkin Curry Soup is Low Carb