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Curried Pumpkin Soup

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Curried Pumpkin Soup recipe













Trans-fat Free, High Fiber


¼ cup butter
1 large onions
¾ cup scallions, spring or green onions
4 cups canne pumpkin purée
4 cups chicken broth
1 each bay leaves
1 teaspoon brown sugar
½ teaspoon curry powder
teaspoon nutmeg
1 teaspoon parsley leaves
finely chopped
2 cups light cream (half&half)
1 x salt and black pepper
to taste
1 x pepitas (pumpkin seeds)
to taste, or
2 tablespoons chives
finely chopped
1 cup sour cream


In a medium-large saucepan, sauté the onions and scallions in butter until golden brown.

Stir in the pumpkin.

Add the chicken broth, bay leaf, brown sugar, curry powder, nutmeg, and parsley and simmer, uncovered, for 15 minutes. Transfer the soup to a food processor and purée with the half-and-half or chicken stock to reach the desired consistency, creamy with medium density.

Add salt and pepper to taste. Serve with a handful of roasted pumpkin seeds or chopped chives.

A small dollop of sour cream or creme fraiche may also be used to garnish.

How to Cook Your Pumpkin: One 3-pound pumpkin: Preheat the oven to 350℉ (180℃).

Cut the pumpkin in half vertically and discard the seeds and stringy pulp.

Place the pumpkin, cut-sides down, in a shallow baking dish and add water about a ½ inch high.

Bake for about 1 hour or until tender.

The pumpkin is ready when it is easily pierced with a fork.

Cut each half into wedges and peel. A 3-pound pumpkin yields about 3 pounds cooked.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 737g (26.0 oz)
Amount per Serving
Calories 57764% of calories from fat
 % Daily Value *
Total Fat 41g 63%
Saturated Fat 25g 123%
Trans Fat 0g
Cholesterol 108mg 36%
Sodium 523mg 22%
Total Carbohydrate 14g 14%
Dietary Fiber 8g 33%
Sugars g
Protein 30g
Vitamin A 791% Vitamin C 33%
Calcium 29% Iron 25%
* based on a 2,000 calorie diet How is this calculated?


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