Pumpkin Curry Soup


Ready for Halloween?


This hearty soup, served with a salad and some crusty bread, will prepare trick-or-treaters for their annual fright-night activities. Easy to make, it’s sure to be the hit of any home or office Halloween party. All of the ingredients are available at your local natural and organic food store.

Pumpkin Curry Soup

Makes 6 servings

2 tablespoons butter or margarine
1 cup (1 small) chopped onion
2 large cloves garlic, finely chopped
1½ teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon ground white pepper
3 cups chicken broth
1 can (15 ounces) pumpkin puree
1 can (12 fluid ounces) evaporated milk

  1. Melt butter in large saucepan over medium-high heat. Add onion and garlic. Cook, stirring frequently, 2 to 3 minutes or until tender. Stir in curry powder, salt and pepper; cook 1 minute.
  2. Add broth and pumpkin; bring to boil. Reduce heat to low; cook, stirring occasionally, 15 to 20 minutes.
  3. Stir in evaporated milk. Transfer mixture to food processor or blender (in batches, if necessary); cover. Blend until smooth. Serve warm.

Recipe and photo courtesy of Libby’s 100% Pure Pumpkin

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