Pumpkin Curry Soup

  • Wednesday, October 9, 2013

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
1.    Directions
2.    Melt butter in large saucepan over medium-high heat.
3.    Add onion, celery, and garlic; cook for 3 to 5 minutes or until tender.
4.    Stir in curry powder, coriander, and crushed red pepper; cook for 1 minute.
5.    Add water and broth; bring to a boil.
6.    Reduce heat to low; cook, stirring occasionally, for 15 to 20 minutes to develop flavors.
7.    Stir in pumpkin and half-and-half; cook for 5 minutes or until heated through.
8.    Transfer mixture to food processor or blender (in batches, if necessary); cover.
0 0 1 142 816 Summerville Journal Scene 6 1 957 14.0 Normal 0 false false false EN-US JA X-NONE /* Style Definitions */table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-fareast-language:JA;} Blend until creamy. Serve warm or reheat to desired temperature

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