Recipe by Libby's® Pumpkin
"Pumpkin and chicken broth are beautifully blended with sauteed garlic and onions to form the base of this fabulous soup. Curry, coriander and crushed red pepper add zest, flavor and liveliness to this creamy combination."
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finely chopped onion
garlic, finely chopped
crushed red pepper
MAGGI® Chicken Bouillon Cube
1 (15 ounce) can
LIBBY'S® 100% Pure Pumpkin
sour cream and chopped fresh chives (optional)
This is a delicious soup. I did make a few changes, not because it is a bad recipe, but because I'm on a diet and I'm always looking for ways to alter full-fat recipes without sacrificing too much taste. I did make this soup with only 1.5 tablespoons of butter - I found that the onion sautes fine in that much or even less. That alone saves 150 calories and 15g of fat off the total recipe. I also used 1% milk and a tiny bit of cornstarch for thickening, without great detriment to the taste. That also saves 300 calories and 28g of fat. In the end, my product has 120 calories and 5.6g of fat, and I think it tastes just as good!
Our favorite pumpkin soup recipe. We use fresh pumpkin, baking it covered, cut into quarters until tender (1 hour), then scraping out the flesh, then pureeing. We use rice milk instead of half and half because of a milk intolerance in the family. Wonderful.
A good addition to a holiday meal.
LOVELY flavor! I like to be a bit heavier on the curry for my own personal affection with the spice. I also cut out about half of the butter and use skim milk - the flavor does not suffer! To thicken slightly I combine 1 tsp of cornstarch with the skim milk to make up for the cut fat.
Simply the best! I followed the directions to a tee and it was wonderful. My guests enjoyed it as well. I did not puree it and found that it was still great. I served it with a spinach salad and warm homemade bread. Will definitely do it again!
this is a wonderful recipe! i used fat free half and half and the taste was great. make sure that you really mince the onions or they can be over powering. enjoy!
This was really good and easy to make! I made a few changes, but overall it was the same recipe and as is was delicious! The only changes I made were to sub evap. milk for the heavy cream (unavailable right now in all the stores..the evap worked just fine and saved some calories at the same time!) and added some extra curry, and threw in some extra salt, pepper, nutmeg (just a dash or two) and ginger. Right now there is no sour cream here either, so just had it straight up and hubby and I both enjoyed it for Halloween dinner last night (and I am enjoying a 2nd bowl for brunch right now!). Yummmm! Next time I will puree some celery and carrots in as well as the onions I think for more flavors.
Great recipe! But I had no curry so i used kurkuma instead.
* Percent Daily Values are based on a 2,000 calorie diet.
Cream of Pumpkin Curry Soup
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 147
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