Pumpkin Soup

Jean Romero

By
@Jean_Romero

Great Fall Soup


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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

Directions Step-By-Step

1
Melt 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.
2
Add 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.
3
Combine 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