Pumpkin Curry Soup
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
4-6
ingredients
- 1 large onion, finely chopped
- 1 tablespoon fresh ginger, minced
- 1 garlic clove, minced
- 1 teaspoon curry powder
- 3 1⁄2 cups chicken broth
- 1 cup skim milk
- 1 (16 ounce) can pumpkin
- 1⁄4 cup light sour cream
- 2 tablespoons pumpkin seeds, roasted
directions
- In 3-4 quart saucepan combine onion, ginger, curry, and 1/2 cup of broth. Cook over high heat stirring occasionally until liquid evaporates and brown bits stick to the pan.
- Add 1/4 cup of water to pan and scrape brown bits. Stir often until liquid again evaporates and browned bits form again. Repeat the deglazing process until onion is brown and pan is dry. About 20 minutes.
- Add remaining broth, milk, and pumpkin. Stir free bottom of pan and bring to a boil. Reduce to low.
- Ladle into bowls and garnish with sour cream and seeds.
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RECIPE SUBMITTED BY
When I can steal time I love to cook. My favorite way to spend an evening is to enjoy it with Food, Friends, Family, and a good wine. We live in beautiful Southern California and enjoy year round fresh fruits and veggies. My cooking influences are English, Caribbean, & French, with a dash of Southern comfort food. I am always looking for the healthier version of great meals and the nutritional information on this site is fantastic! I am so glad to find this website as it is so simple for me to organize my creations, get new ones, and simplify my trips to the grocery store.