Tuesday, October 18, 2011

Pumpkin Curry Soup

1 Tbsp butter
1 cup finely chopped onion
2 garlic cloves, finely chopped
1 cup diced celery
1 tsp curry powder
1/8 tsp ground coriander
1/8 tsp crushed red pepper
3 cups water
1 cup low sodium chicken broth
1 32 oz can pumpkin puree
1 cup fat free half-and-half


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. Garnish with dollop of sour cream and chives. Preparation 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.

Preparation Time: 45 minutes

Number of Servings: 4

Doesn't this look yummy and healthy.
recipe credit http://www.healthmatters.idaho.gov/Featured_Recipe.html


  1. very nice post thanks for sharing...i enjoy your blog loves from holland...Jesus loves you

  2. Hi Soraya,

    I visited your blog it's wonderful. Your pictures of the rain, leaves, bikes such a lovely moment of your day.

    I would have left you a note but was having a difficult time commenting.
    Have a wonderful day!
    Robin from the Roost



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