Zesty Pumpkin Soup
Zesty Pumpkin Soup Using Libby’s Pure Pumpkin
Last year I helped put on a fall potpourri workshop for one of my garden clubs. Besides the workshop, my dear friend and I also created a lunch for everyone to enjoy afterwards and called it “Pumpkin Potpourri Picnic.” The menu was pumpkin-themed from the appetizer to dessert, and needless to say, it was a big hit!
Featured on our menu was Zesty Pumpkin Soup, originally a recipe from Libby’s Pure Pumpkin can many, many years ago. This subtle pumpkin soup is so tasty with the right mix of flavors, and ease in making. I love this recipe because it lets the wonderful flavor of the pumpkin shine through.
Two “must use” secret ingredients in this recipe, are the Libby’s Pure Pumpkin and Spice Islands Curry, both found on amazon and at most grocery stores.
Last fall I shared with you another recipe from this menu, Pumpkin Maple Cornbread, which is a perfect complement for this delicious soup. Enjoy!
Zesty Pumpkin Soup
Lovingly Adapted From Libby’s Pure Pumpkin Can
Ingredients:
¼ cup butter
1 cup chopped onion
1 clove garlic, crushed
1 tsp. curry powder (Spice Islands Curry—the best)
½ tsp. salt
1/8 to ¼ tsp. ground coriander
1/8 tsp crushed red pepper
3 cups chicken broth
1-3/4 cup (16oz) Libby’s Pure Pumpkin
½ cup half and half cream
Sour Cream & Chives (optional)
Directions:
In large saucepan, melt butter, sauté onion and garlic until soft. Add curry powder, salt, coriander, and red pepper. Cook 1 minute. Add broth. Boil gently uncovered 15-20 minutes.
Stir in pumpkin and half and half. Cook 5 minutes. Pour into blender and blend until creamy.
Serve warm. Garnish with dollop of sour cream and snipped chives.