“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.” - by MINI
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- 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.
- 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.
Nutrition
Amount Per Serving (6 total)
- Calories
- 161 cal
- 8%
- Fat
- 8.4 g
- 13%
- Carbs
- 15.7 g
- 5%
Based on a 2,000 calorie diet
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