Holiday Pumpkin Soup
Recipe from Better Homes and Gardens

This cream-based soup seasoned with curry, cumin, and coriander, is wonderful with any Thanksgiving or Christmas menu. The secret to making it quick is using canned pumpkin.


Holiday Pumpkin Soup

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Servings: Makes 6 to 8 servings
Total Time: 25 mins
Related Categories: Low Calorie, Pumpkin, Pumpkin Soup, Thanksgiving Side Dishes
 
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Ingredients
  • 2  tablespoons
    finely chopped onion
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  • 1/2  teaspoon
    curry powder
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  • 1/4  teaspoon
    ground cumin
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  • 1/4  teaspoon
    ground coriander
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  • 1/4  teaspoon
    salt
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  • 1  tablespoon
    butter or margarine
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  • 2  15-ounce cans
    pumpkin
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  • 2  14-ounce cans
    chicken broth
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  • 1  tablespoon
    packed brown sugar or maple syrup, optional
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  • 1  cup
    half and half, light cream or milk
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  •  
    Dairy sour cream (optional)
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  •  
    Fresh sage leaves (optional)
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Directions
1.
In a large saucepan, cook onion, curry powder, cumin, coriander, and salt in hot butter until onion is tender. Whisk in pumpkin, chicken broth, and brown sugar or maple syrup, if desired, until well combined. Bring mixture just to boiling; reduce heat. Stir in half and half and heat through. If desired, garnish with sour cream and sage leaves.
2.
Makes 6 to 8 servings
Nutrition information
Calories 137, Total Fat 7 g, Saturated Fat 4 g, Cholesterol 21 mg, Sodium 665 mg, Carbohydrate 16 g, Fiber 4 g, Protein 3 g. Daily Values: Vitamin A 0%, Vitamin C 11%, Calcium 8%, Iron 12%. Percent Daily Values are based on a 2,000 calorie diet
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