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Pumpkin Curry Soup
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Servings: 8 servings
Calories: 36kcal
Ingredients
- 2 Tablespoons butter
- 1 cup chopped onion
- 3 teaspoons minced garlic
- 1 ½ teaspoons curry powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 (32-ounce)container chicken stock (or vegetable stock)
- 1 (15-ounce) can pumpkin puree
- 1 (12-ounce) can evaporated milk
Instructions
- Melt the butter in a large soup pot over medium heat. Add the chopped onion and minced garlic. Cook until the onion is translucent.
- Stir in the curry powder, salt, and black pepper. Cook for 1 minute, stirring to combine.
- Add the chicken stock and pumpkin puree, stirring until combined. Bring to a boil, then reduce the heat to low and simmer for 15 minutes.
- Stir in the evaporated milk.
- Using an immersion blender, blend the soup until smooth and creamy.
- Serve hot and enjoy!
Notes
- Pumpkin: Use 100% pure pumpkin puree, not pumpkin pie filling.
- Curry Powder: Curry powders vary in flavor and heat. Use your favorite blend and adjust to taste.
- Vegetarian Option: Substitute vegetable stock for the chicken stock.
- Consistency: If the soup is too thick, stir in a little additional stock until it reaches your desired consistency.
- Storage: Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat gently on the stovetop, stirring occasionally.
- Freezing: Freeze for up to 2–3 months. The texture may change slightly because of the evaporated milk. Stir or blend after reheating to restore its creamy consistency.
Nutrition
Serving: 1serving | Calories: 36kcal | Carbohydrates: 3g | Protein: 0.4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 169mg | Potassium: 42mg | Fiber: 1g | Sugar: 1g | Vitamin A: 112IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 0.2mg