Creamy Pumpkin Soup

Creamy Pumpkin Soup

3 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
MINI
Recipe by  MINI

“This creamy pumpkin soup became a family favorite on a trip to Jamaica. It took a while to find the right recipe to recreate that great eating experience, but here it is. Easy to make and healthy. Serve hot soup with a dollop of sour cream or yogurt in the center.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. Melt butter in a saucepan over medium heat. Cook and stir onion in melted butter until soft, about 5 minutes. Add curry powder, salt, and cinnamon to the onion; cook and stir 1 to 2 minutes more.
  2. Transfer onion mixture to a blender with pumpkin puree and cilantro; blend until smooth. Add yogurt; blend again until smooth and pour into saucepan over low heat. Stir chicken broth and milk through the pumpkin mixture; stirring occasionally, cook until hot, about 10 minutes.

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Reviews (3)

Rate This Recipe
PAMS1963
3

PAMS1963

This was wonderful! Didn't see the yogurt on the list of ingredients, so left it out, but tasted so good & creamy! (Also used 2 percent canned milk...out of fresh, so used a little extra.) My new favorite soup, quick, too! Love that no flour or other thickener needs to be used to get this fabulous consistency.

OUR3HOUNDS
0

OUR3HOUNDS

Great recipe! Fabulous with crusty bread and a salad!

Mrs. Foods
0

Mrs. Foods

With 38 sugar pumpkins donated to the classroom I was looking for a good easy pumpkin soup recipe and some of my students found this one. We used up fresh roasted pumpkin puree. It was great, as we didn't have yougurt we subsituted sour cream and the flavor was amazing. Thank you.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 161 cal
  • 8%
  • Fat
  • 8.4 g
  • 13%
  • Carbs
  • 15.7 g
  • 5%
  • Protein
  • 7.2 g
  • 14%
  • Cholesterol
  • 24 mg
  • 8%
  • Sodium
  • 434 mg
  • 17%

Based on a 2,000 calorie diet

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Easy Gourmet Pumpkin Soup

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Amazing Pumpkin Soup