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Judy's Pumpkin Soup

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IAMKC

Do you have guests you would like to impress? This is the best pumpkin soup I have ever tasted. It is so good it leaves you with a craving that lasts for weeks! Wonderful to serve for the holidays. I like to serve this soup in hollowed-out individual pumpkins for a special presentation.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 198 kcal
  • 10%
  • Fat:
  • 13.2 g
  • 20%
  • Carbs:
  • 18.4g
  • 6%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 1429 mg
  • 57%

Based on a 2,000 calorie diet

Directions

  1. Melt butter in a large pot over medium heat. Cook and stir onion and leek in melted butter until onion is soft and translucent, about 5 minutes. Add chicken broth, pumpkin puree, curry powder, salt, white pepper, ground ginger, and bay leaf to onion mixture; bring to a boil.
  2. Reduce heat to low and simmer, stirring occasionally, for 15 minutes. Remove from heat to cool. Pour broth mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed mixture to pot and bring to a boil.
  3. Gradually stir half-and-half into pumpkin mixture; cook until soup is heated through, 5 to 10 minutes.
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