Curried Pumpkin Soup

Recipe

Soup, Chili & Stew
Curried Pumpkin Soup

Primary Media

White bowl of curried pumpkin soup garnished with a sour cream swirl, cilantro and ground black pepper with a spoon

User Rating

3.68 out of 5 stars
Rate it:
37 ratings

Recipe Data

8
Servings
20min
Prep
40min
Total

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Description

Warm Indian spices along with cinnamon give this creamy soup a can't-get-enough taste. 

Recipe Tags

Servings and Ingredients

Ingredients
Serves 8
QuantityIngredientAdd
1 tbsp.Hy-Vee canola oil
1 ⅓ c.leeks , sliced, white and light green parts only
2medium carrots, chopped
2(14.5 oz each) cans Hy-Vee chicken broth
1(15 oz) can Hy-Vee pureed pumpkin, (not pumpkin pie mix)
1(14 oz) can unsweetened coconut milk
2 tsp.Hy-Vee curry powder
1 tsp.Hy-Vee ground cinnamon
1 tsp.Hy-Vee ground ginger
½ tsp.Hy-Vee garlic powder
¼ tsp.Hy-Vee salt
¼ tsp.Hy-Vee black pepper
1(5.3 oz) pkg. Hy-Vee plain Greek yogurt
Cilantro leaves, for garnish

Things To Grab

  • Stockpot
  • Blender or food processor

Directions

  1. Slice and clean leeks. In a stockpot, heat oil over medium-high heat. Add leeks; cook and stir until tender. Stir in carrots, broth, pumpkin, coconut milk, curry powder, cinnamon, ginger, garlic powder, salt and pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. Cool slightly.

    Hyvee Culinary Expert Tip
    To clean leeks, halve them lengthwise; rinse under cold running water, separating the layers to remove any dirt hidden inside.
    Hy-Vee Test Kitchen
  2. Transfer half to a blender or food processor. Cover and blend or process until smooth. Return to saucepan; heat through. Swirl each serving with a spoonful of yogurt. If desired, garnish with cilantro leaves.

Nutrition facts

Servings

170 Calories per serving

Amounts Per Serving

  • Total Fat: 13g
  • Cholesterol: 0mg
  • Sodium: 460mg
  • Total Carbohydrates: 11g
  • Protein: 5g

Daily Values

0%
Vitamin A 190%
0%
Vitamin C 6%
0%
Iron 15%
0%
Calcium 6%

Recipe Source:

Hy-Vee Seasons Fall 2014.