American•quick
Pumpkin Curry Soup
Creamy pumpkin soup with an undertone of curry and turmeric giving lovely warmth and depth of flavor. Made so easy with canned pumpkin!
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 tbsp olive oil
- 1 tbsp butter
- 1 small onion, chopped
- 2-3 garlic cloves, finely chopped
- 1 1/2 tsp curry powder
- 1/2 tsp turmeric powder
- 1/2 tsp salt
- 1/4 tsp pepper
- 3 cups chicken broth
- 1 can pumpkin puree ((450g or 15 oz))
- 1 small can evaporated milk (170 g (6 oz))
Instructions
- 1
In a saucepan over medium high heat, add the olive oil and butter. Once butter is melted, add the onion and garlic, stirring frequently until onion has softened, 4-5 minutes.
- 2
Stir in curry powder, turmeric, salt and pepper. Let spices cook for 1 minute or until fragrant.
- 3
Add broth and pumpkin puree. Bring soup to a boil, then reduce heat to low and simmer for 20 minutes.
- 4
Add the evaporated milk, stir to combine. Using an immersion blender or normal blender, blend soup briefly until smooth. Enjoy warm!