Quick And Easy Pumpkin Soup

Quick And Easy Pumpkin Soup
Servings: 6 Prep 5 mins Cook 25 mins


  • 1 tablespoon butter
  • 1 large onion, chopped
  • 1 1/2 teaspoons curry powder
  • 1/8 teaspoon crushed red-pepper flakes
  • 2 Granny Smith apples, peeled, cored and diced
  • 1 1/2 cups solid-pack pumpkin
  • 2 cans (13-3/4 ounces each) chicken broth
  • 1/2 cup water
  • 2/3 cup half-and-half OR: heavy cream

Make It

1. Heat butter in large saucepan over medium heat. Add chopped onion and saute 5 minutes or until softened but not browned.

2. Stir in curry powder and crushed red-pepper flakes. Add Granny Smith apples and continue cooking for 10 minutes longer.

3. Add solid-pack pumpkin, chicken broth and 1/2 cup water; stir to combine. Cook 5 minutes. Remove from heat.

4. Puree in a blender or food processor until smooth, working in batches.

5. Return to saucepan. Bring to boiling. Lower heat as soon as the soup reaches boiling. Simmer 2 to 3 minutes to blend flavors. Just before serving, stir in half-and-half or heavy cream. Makes 6 servings.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 145, Fat, total (g): 7, chol. (mg): 18, carb. (g): 14, pro. (g): 8, sodium (mg): 835, Percent Daily Values are based on a 2,000 calorie diet.