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Curried Pumpkin Soup From Portland's Palate
Ingredients
- 1 lrg Onion, diced
- 1/4 c. Butter, (1/2 cube)
- 1 tsp Curry pwdr
- 2 1/2 c. Chicken broth
- 3 c. Pumpkin, canned
- 1/2 tsp Salt
- 2 c. Half and half Lowfat sour cream Fresh parsley, coarsely minced
Directions
- In a large saucepan over medium heat, saute/fry' diced onions in butter till softened. Sprinkle in curry pwdr. Pour mix into blender or possibly food processor and puree till smooth. Return to saucepan and add in chicken broth, canned pumpkin, salt and half and half. Heat through over medium heat. Don't bring to boil or possibly soup will curdle. (Garnish with a dollop of lowfat sour cream and minced parsley.)
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