CURRIED PUMPKIN SOUP
Curry powder and Progresso® chicken broth provides a simple addition to this pumpkin soup - a wonderful side dish to treat your family.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 10
Number Of Ingredients 11
Steps:
- In 4-quart Dutch oven, heat oil over medium heat. Cook onion and garlic in oil 6 minutes, stirring occasionally, until tender. Stir in curry powder, salt, red pepper, pumpkin and broth. Heat to boiling; reduce heat. Simmer uncovered 15 minutes, stirring occasionally. Remove from heat; cool 10 minutes.
- Into blender, slowly pour half of soup mixture. Cover; blend on high speed about 15 seconds or until smooth. Pour into medium bowl. Repeat with remaining soup.
- Return all pureed soup to Dutch oven; stir in whipping cream. Cook over medium-low heat, stirring frequently, until thoroughly heated. Garnish individual servings with crème fraîche and fresh thyme.
Nutrition Facts : Calories 151, Carbohydrate 11 g, Fat 2, Fiber 3 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 563 mg
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