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Pumpkin Soup - Zesty Pumpkin Soup
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Recipe Information
Annegret Lackman

Serves/Makes:6 cups

  • 1/4 cup (60 ml) butter
  • 1 cup (225 ml) chopped onion
  • 1 garlic clove, crushed
  • 1 tsp (5 ml). curry powder
  • 1/3 tsp (2 ml). salt
  • 1/4 tsp (1 ml). ground coriander
  • 1/8 tsp (1 ml). crushed red pepper
  • 3 cups (700 ml) chicken broth
  • 1-3/4 cups (425 ml) (16 oz (448 grm). can) Libby's solid-pack pumpkin
  • 1 cup (225 ml) half & half
  • sour cream & chives (opt.)
  • In large saucepan, melt butter, saute onion and garlic until soft.
  • Add curry powder, salt, coriander and red pepper; cook 1 minute.
  • Add broth gently, uncovered, for 15 to 20 minutes.
  • Stir in pumpkin and half & half; cook 5 minutes.
  • Pour into blender container. Blend until creamy.
  • Serve warm, or reheat to desired temperature.
  • Garnish with dollop of sour cream and chopped chives, if desired.

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