Cream Of Pumpkin Curry Soup Recipe
Ingredients
| Butter | 3 Tablespoon | |
| Onion | 1 Cup (16 tbs), finley chopped | |
| Garlic | 1 Clove (5gm), finely chopped | |
| Curry powder | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Ground coriander | 1/4 Teaspoon | |
| Red pepper | 1/8 Teaspoon, crushed | |
| Water | 3 Cup (16 tbs) | |
| 3 MAGGI Vegetarian Vegetable Bouillon Cubes | ||
| Solid pack pumpkin | 1 3/4 Cup (16 tbs) | |
| Half and Half | 1 Cup (16 tbs) | |
Directions
MELT butter in large saucepan over medium-high heat.
Add onion and garlic; cook for 3 to 5 minutes or until tender.
Stir in curry powder, salt, coriander and crushed red pepper; cook for 1 minute.
Add water and bouillon; bring to a boil.
Reduce heat to low; cook, stirring occasionally, for 15 to 20 minutes to develop flavor.
Stir in pumpkin and half-and-half; cook for 5 minutes or until heated through.
TRANSFER mixture to food processor or blender container (in batches, if necessary); cover.
Blend until creamy.
Add onion and garlic; cook for 3 to 5 minutes or until tender.
Stir in curry powder, salt, coriander and crushed red pepper; cook for 1 minute.
Add water and bouillon; bring to a boil.
Reduce heat to low; cook, stirring occasionally, for 15 to 20 minutes to develop flavor.
Stir in pumpkin and half-and-half; cook for 5 minutes or until heated through.
TRANSFER mixture to food processor or blender container (in batches, if necessary); cover.
Blend until creamy.
Chef
