Pumpkin Soup

Jean Romero

By
@Jean_Romero

Great Fall Soup

Rating:
★★★★★ 2 votes
Serves:
6 to 8
Prep:
15 Min
Cook:
20 Min
Method:
Stove Top

Ingredients

1/4 c
butter, melted
1 large
onion chopped
1/2 tsp
curry powder
16 oz
pumpkin, canned or cooked
1/4 tsp
salt
2 c
half and half
2 1/2 c
chicken stock
1/3 c
sour cream
1/8 tsp
cinnamon
minced parsley

Step-By-Step

1Melt butter in a medium saucepan, add onion and cook until soft, add curry powder and cook 1-2 minutes more. Place this in a food processor and blend.
2Add pumpkin and salt, and process until smooth. Add half and half, process until smooth. Pour mixture back in saucepan. Add chicken stock. Heat over low heat, stir occasionally.
3Combine sour cream, cinnamon and parsley, Serve the hot soup with a dollop of sour cream mixture in the center of the soup. Great with crusty bread. Enjoy

About this Recipe

Course/Dish: Cream Soups, Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy