Curried Pumpkin Soup
Equipment
Ingredients
- 3 tablespoons butter
- ½ cup onions chopped
- Kosher salt to taste
- Pepper to taste
- 2 tablespoons curry Powder
- 4 cups chicken broth
- 1 (15oz) can pumpkin puree
- ¼ teaspoon red pepper flakes optional
- ½ cup heavy whipping cream
- Pumpkin seeds optional
Instructions
- Melt the butter in a large stockpot or dutch oven over medium heat. Add the onions, salt, and pepper. Sauté the onions until they become translucent.
- Add the curry powder and cook for another minute. Add the broth, pumpkin puree, and red pepper flakes if using them. Bring to a simmer and cook for 5 minutes.
- Transfer the soup to a blender and puree until smooth, or use an immersion blender to puree the soup in the pot if you prefer.
- Return the soup to the pot and add the heavy whipping cream. Stir until well combined.
- Serve in bowls, garnish with pumpkin seeds if desired.
Nutrition
Calories: 208kcalCarbohydrates: 6gProtein: 2gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 63mgSodium: 951mgPotassium: 291mgFiber: 1gSugar: 1gVitamin A: 810IUVitamin C: 18mgCalcium: 55mgIron: 1mg
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