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    You are in: Home / Recipes / Creamy Curry Pumpkin Soup Recipe
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    Creamy Curry Pumpkin Soup

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

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    Units: US | Metric


    1. 1
      Melt butter in a deep saucepan over medium heat.
    2. 2
      Add pumpkin, apples, onion, and curry.
    3. 3
      Cook and stir until onion softens.
    4. 4
      Add salt and pepper to taste.
    5. 5
      Add chicken broth and wine.
    6. 6
      Turn heat to medium-high and bring to boil.
    7. 7
      Turn heat down to low, partially cover, and cook until pumpkin is extremely soft (approximately 25-35 minutes).
    8. 8
      Remove soup from heat and let it cool.
    9. 9
      Puree soup in a food processor.
    10. 10
      To serve, reheat in pan over medium-low heat until heated throughout (but don't boil), stir in cream, and cook about 1 minute.
    11. 11
      Garnish with chives.

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    Ratings & Reviews:

    • on November 02, 2007


      I liked this recipe, but it should be noted that I needed to tweak it. The apples make this a sweet soup (using three apples I needed to double the amount of pumpkin so it wouldn't be too sweet). I could hardly taste the curry, so I put in 4 t and a little cumin. Overall, it was a good soup; my guests loved it.

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    • on July 07, 2004


      Very tasty soup. Loved the mix of flavours with the curry and apple. I cut the apple content (only used 2 apples) and used my hand blender to blend. Very satisfying on a cold winters night, thanks for sharing.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Creamy Curry Pumpkin Soup

    Serving Size: 1 (406 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 450.5
    Calories from Fat 291
    Total Fat 32.4 g
    Saturated Fat 19.6 g
    Cholesterol 104.4 mg
    Sodium 852.2 mg
    Total Carbohydrate 30.5 g
    Dietary Fiber 3.9 g
    Sugars 16.0 g
    Protein 8.0 g

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