Dinner

Creamy Curry Pumpkin Soup is for Dinner.

Creamy Curry Pumpkin Soup takes 10 minutes to prepare.

Creamy Curry Pumpkin Soup takes 30 minutes to cook.

Creamy Curry Pumpkin Soup makes 10 servings.

The ingredients for Creamy Curry Pumpkin Soup are:

4 Tablespoon Butter
1 medium onion chopped or minced
2 teaspoons minced garlic
2 teaspoon curry powder
1 teaspoon cumin
pinch of cayenne pepper, or season to taste
5 15 ounce cans of 100% pumpkin (not pumpkin pie filling)
3-4 15 ounce cans chicken broth
2 cups low fat milk
1/8 cup brown sugar
1 cup fat free half and half
dash of nutmeg and cinnamon (optional)

Here is how you make Creamy Curry Pumpkin Soup:

1. Melt butter in large pot over medium-high heat. Add onion and garlic, cook stirring often, until soft. The smaller the chop/mince, the quicker they will cook and the smoother the soup will be. Add curry, cumin and cayenne and cook for 2 minutes until you can smell the curry cooking.2. Add the pumpkin and 3 cans of chicken broth, blending well. Bring to a boil and then reduce heat. Simmer for 10 - 15 minutes. If the soup is too thick, add the 4th can of broth during this period.3. With the soup on low heat, add brown sugar and mix. Slowly add the milk, stirring to incorporate. Add cream slowly, stirring well. Add a dash of nutmeg and cinnamon if desired. If the soup does not have enough "zing" to it, you can always add a touch more of cayenne. Serving Size: 10 2-cup servingsNumber of Servings: 10Recipe submitted by SparkPeople user RICCILYNN.

The nutritional information for Creamy Curry Pumpkin Soup is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 189.9

• Total Fat: 6.6 g
• Cholesterol: 19.8 mg
• Sodium: 792.0 mg
• Total Carbs: 32.6 g
• Dietary Fiber: 6.9 g
• Protein: 5.8 g