Simply made, creamy pumpkin soup with curry. Done and ready for eating in less than 30 minutes.
Tis the season for pumpkin!! I will be honest, I have many pumpkin recipes on my blog — none of them, however, are savory. It was about time, right?
We are having our very last themed reveal in The Secret Recipe Club. The club is coming to a close next month, and November will be our last post. This month, in addition to our normal reveal, we are having this themed collection of recipes just for Fall.
I was assigned Our Eating Habits, a delightful blog run by Jamie. Jamie and her family are a close knit bunch. They love all things Christmas and Disney, and are happily home schooled. Jamie shares her love of cooking and family meals on her blog.
I can always use an excuse to make something new out of pumpkin. There were so man great recipes containing pumpkin on Jamie’s blog, the biggest decision was which recipe to make. A couple of the others I considered were Pumpkin Pasta Bake, Pumpkin Shortbread Bars or these Pumpkin Spice Steel Cut Oats. Ultimately, though, The Pumpkin Curry Soup won out. I love curry — don’t you?? Only thing better than the way it tastes, is the way it smells…
- 2 Tablespoons butter
- 1 cup chopped onion
- 3 teaspoons minced garlic
- 1 1/2 teaspoons curry
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 (32 ounce) container chicken stock (can substitute vegetable)
- 1 (15 ounce) can pumpkin
- 1 (12 ounce) can evaporated milk
Recipe from Our Eating Habits
Amount Per Serving: Calories: 119 Total Fat: 7g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 22mg Sodium: 248mg Carbohydrates: 10g Fiber: 1g Sugar: 7g Protein: 5g
Hungry for more pumpkin recipes?? Here are a couple of my favorites!