Pumpkin Soup

Pumpkin Soup Recipe

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Darlene Croghan


This will warm you up.. Great start to your Easter Dinner..yum


★★★★★ 1 vote

20 Min


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4 Tbsp
1 large
onion, chopped
1 medium
leek ,chopped( white part only)
1 lb
pumpkin, canned or cooked
4 c
chicken broth
1 tsp
1/2 tsp
curry powder
1/4 tsp
ground nutmeg
1/4 tsp
black pepper
bay leaf
1 c
half n half

How to Make Pumpkin Soup


  • 1In medium soup pot melt butter. Saute onion and leek,stirring occasionally, until soft. Stir in pumpkin, chicken broth,salt,spices, and bay leaf. Bring to a boil. Lower heat and simmer uncoered for 15 minutes stirring occasionally.Remove bay leaf. Puree the mixture in batches in blender for smoother texture.Return to soup pot and add half n half...cook over moderate het until heated though.Adjust seasonings to taste.
  • 2Can be made ahead of time and refrigerated for 2 days..Also can be frozen.

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About Pumpkin Soup

Course/Dish: Cream Soups, Vegetable Soup
Other Tag: Healthy
Hashtag: #pumpkin

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