Creamy Pumpkin Soup
By Cindy
Ingredients
- 4 tablespoons butter
- 1 cup chopped onion
- 1 clove garlic, crushed
- 1 teaspoon curry powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground coriander
- 1/8 teaspoon red pepper flakes
- 3 cups chicken broth
- 1 (16-ounce) can pumpkin puree
- 1 cup half-and-half
- Green onions curls, optional
Details
Preparation time 12mins
Cooking time 35mins
Adapted from keyingredient.com
Preparation
Step 1
1Melt butter in a large saucepan over medium-high heat. Sauté onion and garlic in hot butter, stirring continually, until tender, about 2 minutes.
.2Add curry, salt, coriander and red pepper flakes to onion mixture and mix well. Cook, stirring frequently, for 1 minute.
.3Stir broth into onion mixture. Bring to a boil over medium heat. Cook, stirring frequently, until thickened, about 10 to 15 minutes.
.4Add pumpkin and half-and-half to broth mixture and mix well. Cook for 5 minutes.
.5Pour soup into a blender. Process until creamy. Serve warm or reheat to desired temperature. Ladle into soup bowls. Top with green onion curls, if desired.
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