RCI-CR.001.0009.001

Pumpkin Soup with curry

Name: Pumpkin Soup with curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 15 oz can pumpkin; 2 15 oz cans of chicken broth (reduced sodium is best); 1 medium sweet onion; 1 to 2 tbsp olive oil; 1 tsp curry; 1/8 tsp nutmeg; 1 unit bay leaf; 1 unit Back pepper to taste; 1 cup cream

Pumpkin Soup with curry from the Recidemia collection

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

can pumpkin
1 15 oz
cans of chicken broth (reduced sodium is best)
2 15 oz
sweet onion
1 medium
olive oil
1 to 2 tbsp
curry
1 tsp
nutmeg
1/8 tsp
bay leaf
1 unit
Back pepper to taste
1 unit
cream
1 cup

Method

Sauté onions with olive oil until translucent

Add pumpkin and broth; mix well.

Add all spices and simmer for at least 15 minutes; remove bay leaf.

Let soup cool to lukewarm temperature and puree in a blender for smooth texture.

Return to saucepan and add milk. Reheat on lower temperature to serve immediately or forgo reheating and store in a suitable airtight container

Pumpkin Soup with curry

Ingredients

Method

What Makes This Variant Distinct