Judy's Pumpkin Soup recipe
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Ingredients
- ¼ cup butter 1 large onion, finely chopped 1 leek, white portion only, chopped 4 cups chicken broth 1 (29 ounce) can pumpkin puree 1 teaspoon curry powder 1 teaspoon salt ¼ teaspoon ground white pepper ¼ teaspoon ground ginger 1 teaspoon bay leaf 1 cup half-and-half
Nutrition Info
- 200.4 caloriescarbohydrate: 18.5 gcholesterol: 39.3 mgfat: 13.2 gfiber: 4.7 gprotein: 4.2 gsaturatedFat: 8 gservingSize: -sodium: 1564.4 mgsugar: 7.1 gtransFat: : -unsaturatedFat: : -
Directions Judy's Pumpkin Soup
Directions
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Melt butter in a large pot over medium heat. Cook and stir onion and leek in melted butter until onion is soft and translucent, about 5 minutes. Add chicken broth, pumpkin puree, curry powder, salt, white pepper, ground ginger, and bay leaf to onion mixture, bring to a boil.
Reduce heat to low and simmer, stirring occasionally, for 15 minutes. Remove from heat to cool. Pour broth mixture into a blender no more than half full. Cover and hold lid down, pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed mixture to pot and bring to a boil.
Gradually stir half-and-half into pumpkin mixture, cook until soup is heated through, 5 to 10 minutes.