Pumpkin Soup platedPumpkin soup prepared with a hint of curry and the richness of half and half is a satisfying meal for a cool fall evening.

Pumpkin Soup 2Add the ingredients, turn to the SOUP setting and the blender does the rest of the work for you. In less than six minutes you will have a ridiculously creamy soup heated to the perfect serving temperature. Pair it with crusty bread or a crisp pumpernickel panini with roasted turkey and Gruyere.

Pumpkin Soup 3Canned pumpkin is best to use, as fresh pumpkin varies widely in flavor and moisture content. Garnishing the soup is optional; toasted pepitas add a pleasing, crunchy finish.

Pumpkin Soup plated
Curried Pumpkin Soup
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Rating: 5
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Servings
4 servings
Servings
4 servings
Pumpkin Soup plated
Curried Pumpkin Soup
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 2
Rating: 5
You:
Rate this recipe!
Servings
4 servings
Servings
4 servings
Ingredients
  • 2 tablespoons butter
  • 1 leek white and light green parts only, cut in thin slices and rinsed well
  • 1 medium carrot cut into small dice
  • 1/2 large granny smith apple cut into medium dice
  • 1 teaspoon salt divided
  • 3 cups chicken broth
  • 1/2 cup half and half
  • 1 15 oz. can pumpkin
  • 2 tablespoons brown sugar packed
  • 1 teaspoon curry powder
  • 1/4 teaspoon black pepper
  • 1/4 cup toasted pepitas optional
Instructions
  • Melt butter in large skillet over medium heat. When butter is bubbling, add leek, carrot and apple pieces. Add ¼ teaspoon salt and sauté until white leeks are translucent and apples and carrots have softened, 10-12 minutes.
    Pumpkin Soup Prep
  • Add remaining ingredients except pepitas to blender in the order listed. Add sautéed mixture. Set to SOUP and press start. When the cycle is complete, serve immediately and top with pepitas.

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