Creamy Pumpkin Soup2020-11-17
Honestly, this awesome creamy pumpkin soup became my family favorite on a trip. It took a while to find the right recipe to recreate that great eating experience, but here it is. Very simple to make and healthy. Serve hot soup with a dollop of sour cream or yogurt in the center.
- ¼ cup butter
- A large onion, chopped
- ½ teaspoon curry powder
- ¼ teaspoon salt
- ⅛ teaspoon ground cinnamon
- 1 (16 ounce) can pumpkin puree
- 15 fresh cilantro leaves
- 2 cups low-fat plain yogurt
- 1 (14 ounce) can low-sodium chicken broth
- ¼ cup 2% milk
Melt butter in a saucepan over medium heat. Cook and stir onion in melted butter until soft, about 5 minutes. Add curry powder, salt, and cinnamon to the onion; cook and stir 1 to 2 minutes more.
Transfer onion mixture to a blender with pumpkin puree and cilantro; blend until smooth. Add yogurt; blend again until smooth and pour into saucepan over low heat. Stir chicken broth and milk through the pumpkin mixture; stirring occasionally, cook until hot, about 10 minutes.