"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Curried Pumpkin Soup Recipe

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This recipe for Curried Pumpkin Soup, by , is from The Hillis Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Antolak
Added: Wednesday, June 28, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1/3 c chopped onion
1/2 tsp minced garlic
2 T butter
1/2 tsp curry powder
1/4 tsp salt
1/8 tsp coriander
Dash red pepper
1 1/2 c chicken broth
1 c half and half or milk
3/4 c canned pumpkin

Directions:
Directions:
In a large saucepan, saute onion and garlic in butter until tender. Stir in the curry powder, salt , coriander and pepper; cook and stir for 1 minute. Stir in broth until blended.

Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Whisk in the cream or milk and pumkin. Heat through but do not boil.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
We had this soup last year at Christmas. I also make it with butternut squash. Cut the squash in half; remove seeds. Place in 13 X 9 baking dish; add water to the dish until about 1/2 full. Bake, uncovered at 350 degrees until fork tender. Remove the skin and puree. Add a little bit of salt, butter and brown sugar to taste.

 

 

 

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