Friday, May 20, 2011

Creamy Curried Pumpkin Soup

* 1 Tbsp. olive oil
* 1 small onion, finely chopped
* 1 can (29 oz.) pumpkin
* 2 cups vegetable broth/you can also use chicken broth
* 2 cups water 
* 3 Tbsp. brown sugar
* 3/4 tsp. curry powder or paste
* 1/2 tsp. salt
* 4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, cubed

HEAT oil in large saucepan on medium heat. Add onion; cook and stir 3 min. or until crisp-tender. STIR in remaining ingredients except cream cheese until well blended. Bring to boil. Reduce heat to medium-low. ADD cream cheese; cook until cream cheese is completely melted and mixture is well blended, beating constantly with wire whisk.

**This recipe does come out a little thick,I like it that way but you can always adjust..just an FYI

**I also added some fresh corn (uncooked from the cob) to the soup today & it was delish! Enjoy!

Posted by: Jenny

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