Prep 10 mins
Cook 15 mins
This is a wonderfully light soup, that just hits the spot. Be sure to cook it long enough though.
Make and share this Pumpkin Cream Soup recipe from Food.com.
- Saute onion in butter.
- Add curry powder and flour. Cook until bubbly.
- Add other ingredients. Simmer.
- Garnish with Chives or parsley.
This soup was great. Both my kids wanted second helpings, (ages 4 and 6). I added a little more salt than it called for but I did the rest the same as the recipe. Thanks.
An excellent way to use up that extra canned pumpkin after Thanksgiving. I let it simmer about 15-20 minutes, and it was perfect. Thanks for posting!