Pumpkin Curry Soup
11 ingredients
9 steps
Ingredients
- 2 tablespoons butter
- 1 12 yellow onions, minced
- 3 garlic cloves, minced
- 2 cups chicken broth
- 6 cups canned pumpkin or 6 cups pumpkin flesh, steamed and skin removed
- 1 tablespoon curry powder, and more if desired
- 12 tablespoon cayenne, plus more for garnish (optional)
- 12 tablespoon cumin
- 1 cup nonfat milk
- sour cream, for garnish (optional)
- basil leaves, for garnish (optional)
Directions
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1In a large pot or Dutch oven over medium-high heat, add butter, onions and garlic.
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2Cook and stir for 5 minutes.
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3Add chicken broth, pumpkin, curry, cayenne and cumin.
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4Reduce heat and simmer for an additional 15 minutes.
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5If you have used fresh pumpkin, you will need to cook it until it is soft, when poked with a toothpick.
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6You will also need to puree the soup in a blender or with a stick blender.
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7Add the milk and stir.
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8Serve in pre-heated bowls.
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9Garnish with sour cream, basil leaves and cayenne if desired.
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