Curried Pumpkin Soup

Southern Living
For a more elegant touch, top this hearty soup with cooked shrimp or crabmeat.
Makes about 11 1/2 cups


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1 large sweet onion
1 tablespoon olive oil
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
1 tablespoon curry powder
1/8 teaspoon ground red pepper
1/8 teaspoon ground cumin
2 (15-oz.) cans unsweetened pumpkin
1 cup water
1 (32-oz.) container low-sodium fat-free chicken broth
1 (13.5-oz.) can lite coconut milk
2 tablespoons fresh lime juice
2 1/2 teaspoons salt
Garnishes: sour cream, chopped fresh chives


Prep: 25 Minutes
Cook: 40 Minutes

1. Sauté onion in hot oil in a Dutch oven over medium-high heat 8 minutes or until tender. Add garlic and next 4 ingredients; sauté 1 minute. Add pumpkin, 1 cup water, and broth; bring to a boil. Reduce heat to medium; add coconut milk, lime juice, and salt, and simmer, stirring often, 25 minutes. Remove from heat; cool.

2. Process pumpkin mixture, in batches, in a blender or food processor until smooth, stopping to scrape down sides. Return pumpkin mixture to Dutch oven, and cook over medium heat until thoroughly heated. Garnish, if desired.

Created date

October 2006