Chef TanyaW's Note:
This is a wonderful soup with a great flavor. It's reasonably healthy and great for chilly fall or winter weather. This is one my kids like too. Great simple meal served with bread that can be made in thirty minutes or less. There is a very similar recipe that is lighter (I think this may have been the "original" version since they are so similar). But if you want to go lighter, here is the "light" version (http://www.food.com/recipe/pumpkin-soup-317826). I'll stick with mine because I think it's healthy enough as is, and food with fat has greater staying power, meaning you eat it and are not ravenously hungry a short time later. Enjoy!!
My Private Note
Units: US | Metric
- 1Saute onion in butter until soft and beginning to brown.
- 2Add everything except chicken broth and half-and-half.
- 3Mix well.
- 4Add chicken broth and mix well.
- 5Bring to a boil, then simmer for 15 minutes.
- 6Remove from heat and stir in half-and-half.
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Nutritional Facts for Curried Pumpkin Soup
Serving Size: 1 (290 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 247.9
- Calories from Fat 156
- Total Fat 17.4 g
- Saturated Fat 10.5 g
- Cholesterol 48.8 mg
- Sodium 1231.7 mg
- Total Carbohydrate 16.6 g
- Dietary Fiber 1.9 g
- Sugars 6.2 g
- Protein 7.6 g