Creamy Pumpkin Soup recipe

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Ingredients

¼ cup butter
1 large onion, chopped
½ teaspoon curry powder
¼ teaspoon salt
⅛ teaspoon ground cinnamon
1 (16 ounce) can pumpkin puree
15 fresh cilantro leaves
2 cups low-fat plain yogurt
1 (14 ounce) can low-sodium chicken broth
¼ cup 2% milk

Nutrition Info

161.2 calories
carbohydrate: 15.7 g
cholesterol: 23.9 mg
fat: 8.4 g
fiber: 2.8 g
protein: 7.2 g
saturatedFat: 5.3 g
servingSize: -
sodium: 434.3 mg
sugar: 10.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt butter in a saucepan over medium heat. Cook and stir onion in melted butter until soft, about 5 minutes. Add curry powder, salt, and cinnamon to the onion, cook and stir 1 to 2 minutes more.

  2. Transfer onion mixture to a blender with pumpkin puree and cilantro, blend until smooth. Add yogurt, blend again until smooth and pour into saucepan over low heat. Stir chicken broth and milk through the pumpkin mixture, stirring occasionally, cook until hot, about 10 minutes.

Recipe Yield

6 servings

Recipe Note

This creamy pumpkin soup became a family favorite on a trip to Jamaica. It took a while to find the right recipe to recreate that great eating experience, but here it is. Easy to make and healthy. Serve hot soup with a dollop of sour cream or yogurt in the center.

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