Pumpkin Curry Soup

  • Thursday, December 13, 2012

Pumpkin Curry Soup TRIDENT

Pumpkin Curry Soup Ingredients and Preparation Ingredients --- Measures Butter --- 1 tablespoon Finely chopped onion --- 1 cup Garlic cloves, finely chopped --- 2 Celery, diced --- 1 cup Curry powder --- 1 teaspoon Ground coriander --- 1/8 teaspoon Crushed red pepper --- 1/8 teaspoon Water --- 3 cups Low sodium chicken broth --- 1 cup Pumpkin puree --- 1 can (32 ounces) Fat-free half-and-half --- 1 cup Sour cream and chives for garnish Directions: Melt butter in large saucepan over medium-high heat. Add onion, celery, and garlic; cook for 3 to 5 minutes or until tender. Stir in curry powder, coriander, and crushed red pepper; cook for 1 minute. Add water and broth; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 15 to 20 minutes to develop flavors. Stir in pumpkin and half-and-half; cook for 5 minutes or until heated through. Transfer mixture to food processor or blender (in batches, if necessary); cover. Blend until creamy. Serve warm or reheat to desired temperature. 10. Garnish with dollop of sour cream and chives. Time Saving Tip: Soup may be prepared the day ahead. Cool to room temperature after adding pumpkin and half-and-half. Cover and refrigerate. Just before serving, blend then reheat to serving temperature, but do not boil.

Latest Videos
News from Twitter

The Journal Scene

© 2016 The Journal Scene an Evening Post Industries company. All Rights Reserved.

Registration on or use of this site constitutes acceptance of our Terms of Service, Privacy Policy and Parental Consent Form.