Pumpkin Cream Soup
"This is a wonderfully light soup, that just hits the spot. Be sure to cook it long enough though."
photo by Chemaine
- Ready In:
- 25mins
- Ingredients:
- 10
- Serves:
-
10
ingredients
- 2 tablespoons butter
- 1⁄2 cup onion, chopped
- 1 teaspoon curry powder
- 1 tablespoon flour
- 21 ounces chicken broth (2 cans)
- 1 lb canned pumpkin
- 1 teaspoon brown sugar
- 1⁄8 teaspoon nutmeg
- 1⁄4 teaspoon salt
- 1 cup milk
directions
- Saute onion in butter.
- Add curry powder and flour. Cook until bubbly.
- Add other ingredients. Simmer.
- Garnish with Chives or parsley.
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Reviews
-
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!
RECIPE SUBMITTED BY
I grew up in the Midwest and from a Swedish family, so I love food.
My grandmother doesn't normally measure when she cooks and I kind of picked that up from her. Most of my dishes can't be repeated due to this.
I love experimenting!!
