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

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Ardenia's Note:

    I had originally made this soup for my Christmas Dinner last year. I found the recipe on epicurious.com. I believe the recipe was originally found in "Oprah Magazine" by way of "Simply Recipes" on www.elise.com. My family and I really enjoyed this soup... It's full of flavour and the spice is perfect for a cold evening. I really love this recipe and hope you do too!

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    Ingredients:

    Serves: 8-10

    Yield:

    bowls

    Units: US | Metric

    Directions:

    1. 1
      Melt butter in a 4-quart saucepan over mediium-high heat. Add onions and garlic and cook, stirring often until softened, about 4 minutes. Add spices and stir for a minute more.
    2. 2
      Add pumpkin and 5 cups of chicken broth; blend well. Bring to a boil and reduce heat, simmer for 10 to 15 minutes.
    3. 3
      Transfer soup, in batches, to a blender or food processor. Cover tightly and blend until smooth. Return soup to saucepan. (I use a hand blender instead to puree the soup right in the pot).
    4. 4
      With the soup on low heat, add brown sugar and mix. Slowly add milk while stirring to incorporate. Add cream. Adjust seasonings to taste. If a little too spicy, add more cream to cool it down. You might want to add a teaspoon of salt.
    5. 5
      Garnish with toasted pumpkin seeds and/or sour cream (optional).

    Ratings & Reviews:

    • on November 23, 2013

      45

      Rating 4 stars instead of 5 only because the spices are off. Like other reviewers, I doubled the spices. Then I added tumeric and a good amount of salt. Great starter recipe and the results were fabulous! In a separate pan I cooked up chicken chipotle sausage (HEB brand) and then fried leek rings. I topped the soup with the cubed sausage and crispy leeks - it took it to a whole other level. My husband thinks I'm a genius:-) Thanks for the great recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 19, 2012

      55

      Really good flavor! I doubled the amount of all the spices, and added some salt and pepper, and did not use quite as much milk or cream. The pumpkin mixture was creamy enough without it! My husband thought it might be good with some kind of texture in it, like rice or some veggies, but I'm not sure exactly what.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 11, 2009

      55

      Just made and ate this soup for the Bronco game .I added more of all the spices and also added a little fresh nutmeg.We had it with marbled rye bread.It hit the spot for a warm, autumn dish with a twist of Indian flavor Thanks.

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

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    Nutritional Facts for Spicy Curry Pumpkin Soup

    Serving Size: 1 (351 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 273.7
     
    Calories from Fat 131
    48%
    Total Fat 14.6 g
    22%
    Saturated Fat 8.8 g
    44%
    Cholesterol 44.1 mg
    14%
    Sodium 509.9 mg
    21%
    Total Carbohydrate 30.9 g
    10%
    Dietary Fiber 1.5 g
    6%
    Sugars 17.1 g
    68%
    Protein 7.5 g
    15%

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