Melinda's Pumpkin Curry Soup
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- Serves 8 (5 large)
- 2 tablespoons pumpkin seeds (optional)
- ¾ cup minced yellow onion
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 tablespoons curry powder
- 32 oz cans chicken broth
- 1 - 29 oz can pumpkin
- 1 1/2 cups half-and-half cream
- 2 tablespoons soy sauce
- 1 tablespoon white sugar
- Salt and pepper to taste
- Optional: Preheat oven to 375 degrees. Arrange pumpkin seeds in a single layer on a baking sheet. Toast in preheated oven for about 10 minutes, or until seeds begin to brown.
- Melt butter in a large pot over medium heat, sauté onions. Stir in flour and curry powder. Cook, stirring, until mixed. Gradually whisk in broth. Stir in pumpkin and half-and-half. Season with soy sauce, sugar, salt, and pepper. Bring just to a boil, and then remove from heat. Optional: Garnish with roasted pumpkin seeds.
This recipe is a personal recipe added by batesballard22 and has not been tested or endorsed by MyRecipes.
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Melinda's Pumpkin Curry Soup Recipe at a Glance
- COURSE: Main Dishes