Creamy Pumpkin Soup (From Australia)
photo by Galley Wench
- Ready In:
- 25mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 2 tablespoons butter
- 1 large yellow onion, peeled and chopped
- 1⁄2 teaspoon curry powder
- 1 (15 ounce) can pumpkin
- 1⁄4 teaspoon salt
- 2 cups evaporated skim milk
- 2 1⁄2 cups chicken broth (or vegetable broth)
- 1⁄8 teaspoon cinnamon
- 2 teaspoons minced parsley
- 1⁄3 cup nonfat sour cream
directions
- Melt butter. Add chopped onion. Cook, stirring frequently, until softened but not brown. Add curry powder; cook 1 - 2 minutes longer. Process this in a food processor or blender. Add pumpkin and salt. Process til smooth. Add evaporated milk. Process again until smooth.
- Pour pumpkin mixture back into pan. Stir in broth. Heat slowly over low heat, stirring occasionally. Meanwhile, stir cinnamon and minced parsley into the sour cream.
- Serve steaming hot with a dollop of the sour cream mixture atop each bowl.
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Reviews
RECIPE SUBMITTED BY
Debbie R.
United States