Pumpkin Curry Soup
User Reviews
5.0
21 reviews
Excellent
Pumpkin Curry Soup
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Creamy pumpkin soup with an undertone of curry and turmeric giving lovely warmth and depth of flavor. Made so easy with canned pumpkin!
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Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion, chopped
- 2-3 garlic cloves, finely chopped
- 1 1/2 teaspoon curry powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 cups chicken broth
- 1 can pumpkin puree (450g or 15 oz)
- 1 small can evaporated milk 170 g (6 oz)
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Instructions
- In a saucepan over medium high heat, add the olive oil and butter. Once butter is melted, add the onion and garlic, stirring frequently until onion has softened, 4-5 minutes.
- Stir in curry powder, turmeric, salt and pepper. Let spices cook for 1 minute or until fragrant.
- Add broth and pumpkin puree. Bring soup to a boil, then reduce heat to low and simmer for 20 minutes.
- Add the evaporated milk, stir to combine. Using an immersion blender or normal blender, blend soup briefly until smooth. Enjoy warm!
Notes
- Recipe adapted from Nestle
Nutrition Information
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Calories
160kcal
(8%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 160 kcal
% Daily Value*
| Calories | 160kcal | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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