Pumpkin Curry Soup


  • 2 tbls. butter or margarine
  • 1 cup small onion, chopped
  • 2 tbls. POLANER Chopped Garlic
  • 1 1/2 teaspoon curry powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 3 cups chicken broth
  • 1 can 15 oz. pure pumpkin
  • 1 can 12 fl oz evaporated milk


MELT butter in large saucepan over medium-high heat. Add onion and garlic; cook, stirring frequently , for 2-3 minutes or until tender. Stir in curry powder, salt and pepper, cook for 1 minute.

ADD broth and pumpkin; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 15-20 minutes. Stir in evap. milk. Transfer mixture to food processor or blender (in batches, if nec.); cover. Blend until smooth. Serve warm.
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