Creamy Pumpkin Soup

Creamy Pumpkin Soup

4
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"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."

Ingredients 35 m {{adjustedServings}} servings 161 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 161 kcal
  • 8%
  • Fat:
  • 8.4 g
  • 13%
  • Carbs:
  • 15.7g
  • 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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Directions

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  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 4

  1. 5 Ratings

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PAMS1963
8/3/2013

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.

bob
8/31/2014

To sour , will try heavy cream instead of yogurt

OUR3HOUNDS
10/31/2013

Great recipe! Fabulous with crusty bread and a salad!