Sunday, October 02, 2005

Cream of Pumpkin Curry Soup

3 tablespoons butter
1 cup finely chopped onion
1 clove garlic, finely chopped
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon ground coriander
1/8 teaspoon crushed red pepper
3 cups water
3 MAGGI® Chicken Bouillon Cube
1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
1 cup half-and-half
sour cream and chopped fresh chives (optional)
MELT butter in large saucepan over medium-high heat. Add onion and garlic; cook for 3 to 5 minutes or until tender. Stir in curry powder, salt, coriander and crushed red pepper; cook for 1 minute. Add water and bouillon; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 15 to 20 minutes to develop flavors. Stir in pumpkin and half-and-half; cook for 5 minutes or until heated through.
TRANSFER mixture to food processor or blender (in batches, if necessary); cover. Blend until creamy. Serve warm or reheat to desired temperature. Garnish with dollop of sour cream and chives.


Anonymous said...

Your souper dear friend!
Your recipes are wonderful too!
Love Jeanne

Maggie Ann said...

That sounds so good...I'll have to give it a try. Thanks Peggy! (your Halloween things are impressive *smiles*)

Finn said...

Peggy, I LOVE your Halloween's become such a great decorating holiday ! What a cute little witch you have for your curser..LOL. I thought the mug of coffee was cute, but this green gal is amazing..LOL ! And thanks for the recipes ! I think I will be trying both of them. I like pumpkin soup but have never had the curry in it...something new.
Keep up the great job..and know that I'm celebrating right along with you over at Pieces..LOL