pumpkin curry soup

Recipe by
Cindi Marie Bauer
Marshfield, WI

A great Fall and Winter soup.

yield 4 to 6 Servings
prep time 5 Min
cook time 25 Min
method Stove Top

Ingredients For pumpkin curry soup

  • 2 tablespoons butter
  • 1 cup of chopped onions
  • 2 cloves of garlic, crushed
  • 2 teaspoons curry powder
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • 3 cups of chicken broth
  • 1 (15-oz.) can libby's 100% pure pumpkin
  • 1-1/2 cups of evaporated milk

How To Make pumpkin curry soup

  • 1
    In a large saucepan, melt 2 Tablespoons of butter. Then sauté onions and garlic in the butter.
  • 2
    Stir in the curry powder, salt, and black pepper, and cook for one minute; then add the chicken broth and pumpkin, and bring to a simmer, and cook uncovered for 20 minutes.
  • 3
    Now stir in the evaporated milk, and continue to cook the soup until it's heated through.
  • 4
    Ladle soup into bowls, and if desired, garnish soup with a few soup & oyster crackers.
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