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Curried Pumpkin Soup
Curried Pumpkin Soup
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Prep Time:
40 minutes
Total Time:
50 minutes
Upgrade your pumpkin soup with fragrant curry powder and nourishing Progresso® chicken broth for a delightful family meal.
Ingredients:
  • 2 tablespoons canola oil
  • 1 large onion, chopped (1 cup)
  • 2 teaspoons finely chopped garlic
  • 1 tablespoon curry powder
  • 1 teaspoon salt
  • 1/4 teaspoon ground red pepper (cayenne)
  • 2 cans (15 oz each) pumpkin (not pumpkin pie mix)
  • 1 carton (32 oz) Progresso™ chicken broth (4 cups)
  • 1 cup whipping cream
  • Crème fraîche
  • Fresh thyme sprigs
Instructions:
  • In a 4-quart Dutch oven, heat oil over medium heat. Sauté onion and garlic for 6 minutes until soft. Add curry powder, salt, red pepper, pumpkin, and broth. Bring to a boil, then simmer uncovered for 15 minutes, stirring occasionally. Remove from heat and let cool for 10 minutes before serving.
  • Slowly pour half of the soup mixture into a blender. Cover and blend on high speed for about 15 seconds until smooth. Transfer to a medium bowl and repeat with the remaining soup mixture.
  • Transfer the pureed soup back to the Dutch oven and add the whipping cream. Heat over medium-low heat, stirring often, until fully heated. Serve each portion garnished with crème fraîche and fresh thyme.

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