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Chilled Curried Pumpkin Soup


Chilled Curried Pumpkin Soup recipe













Trans-fat Free, Good source of fiber


¼ cup butter
1/2 stick
1 large white onion
¾ cup scallions, spring or green onions
white part only
1 can pumpkin
(16 oz.)
4 cups chicken broth
or broth
1 x bay leaves
½ teaspoon sugar
¼ teaspoon curry powder
(1/4 to 1/2)
few springs parsley leaves
2 cups milk
half & half or heavy whipping cream
salt and salt and black pepper
freshly ground, to taste


Melt butter in 4 to 6 quart saucepan over medium high heat.

Add onion and sauté until soft and golden brown.

Stir in pumpkin, stock, bay leaf, sugar, curry powder, nutmeg and parsley. Bring to simmer, then reduce heat and continue simmering uncovered for 15 minutes, stirring occasionally.

Transfer soup in batches to blender or food processor and puree.

Return to saucepan and add milk, and salt and pepper to taste.

Simmer 5 to 10 minutes, but do not allow to boil.

To serve hot, ladle into individual bowls. Float dollop of cream on each and sprinkle with paprika. Top with chives.

To serve cold, chill soup thoroughly then ladle into individual bowls. Float tomato slice on top, cover with dollop of cream, and sprinkle with minced chives.

Garnishes: ½ cup whipping cream, sour cream or yogurt; ½ cup minced chives or green onion; paprika ; 8 thin tomato slices (for chilled soup).


* not incl. in nutrient facts

Add review




Please add the broth under Directions

almost 2 years ago

Nutrition Facts

Serving Size 478g (16.9 oz)
Amount per Serving
Calories 30451% of calories from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 10g 48%
Trans Fat 0g
Cholesterol 47mg 16%
Sodium 488mg 20%
Total Carbohydrate 9g 9%
Dietary Fiber 3g 12%
Sugars g
Protein 24g
Vitamin A 206% Vitamin C 18%
Calcium 20% Iron 11%
* based on a 2,000 calorie diet How is this calculated?


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