Delicious Cream of Pumpkin Soup
Cream of Pumpkin Soup recipe
Yield
8 servingsPrep
15 minCook
45 minReady
60 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter, unsalted
|
|
| 1 | medium |
onions
roughly diced |
|
| 4 | cups |
pumpkin
pureed, canned or fresh |
|
| 3 | quarts |
chicken broth
or low sodium chicken broth |
*
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
coriander
ground |
|
| ½ | teaspoon |
curry powder
|
|
| ½ | teaspoon |
white pepper
|
|
| 3 | cups |
milk
and/or whipping cream |
|
| ⅓ | cup |
walnut oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter, unsalted
|
|
| 1 | medium |
onions
roughly diced |
|
| 946 | ml |
pumpkin
pureed, canned or fresh |
|
| 3 | quarts |
chicken broth
or low sodium chicken broth |
*
|
| 5 | ml |
salt
|
|
| 5 | ml |
coriander
ground |
|
| 2.5 | ml |
curry powder
|
|
| 2.5 | ml |
white pepper
|
|
| 7.1E+2 | ml |
milk
and/or whipping cream |
|
| 79 | ml |
walnut oil
|
|
Directions
MELT BUTTER IN A 2-QUART POT over medium heat.
Add the onion and cook, stirring occasionally, until onion softens, about 10 minutes.
Add the pumpkin and salt and continue to cook, stirring, another 15 minutes for fresh pumpkin, 5 minutes for canned.
Add the stock, salt, coriander, curry and pepper.
Cover, increase heat to high and bring to a boil.
Reduce heat to low and simmer 15 minutes.
Remove from heat and place in a food processor or blender and purée until smooth.
Combine purée, milk and walnut oil.
Cover, bring to the boil and cook 2 minutes. Serve piping hot.
