Time Saving Tip: Soup may be prepared a day ahead.

Nutrition Facts

Serving Size¼ recipe
Calories from Fat45
Total Fat5 g
Saturated Fat1 g
Cholesterol0 mg
Sodium105 mg
Total Carbohydrate30 g
Dietary Fiber11 g
Sugars14 g
Proteins8 g
Vitamin A680% DV
Vitamin C6% DV
Calcium15% DV
Iron10% DV

Percent Daily Values (DV) are based on a 2,000 calorie diet.

Servings and Times

Preparation Time45 minutes

Cups of Fruits and Vegetables Per Person: 1.0

Ingredients and Preparation

Butter1 tablespoon
Finely chopped onion1 cup
Garlic cloves, finely chopped2
Celery, diced1 cup
Curry powder1 teaspoon
Ground coriander1/8 teaspoon
Crushed red pepper1/8 teaspoon
Water3 cups
Low sodium chicken broth1 cup
Pumpkin puree1 can (32 ounces)
Fat-free half-and-half1 cup
Sour cream and chives for garnish
  1. Directions
  2. Melt butter in large saucepan over medium-high heat.
  3. Add onion, celery, and garlic; cook for 3 to 5 minutes or until tender.
  4. Stir in curry powder, coriander, and crushed red pepper; cook for 1 minute.
  5. Add water and broth; bring to a boil.
  6. Reduce heat to low; cook, stirring occasionally, for 15 to 20 minutes to develop flavors.
  7. Stir in pumpkin and half-and-half; cook for 5 minutes or until heated through.
  8. Transfer mixture to food processor or blender (in batches, if necessary); cover.
  9. Blend until creamy. Serve warm or reheat to desired temperature.
  10. Garnish with dollop of sour cream and chives.

Time Saving Tip: Soup may be prepared the day ahead. Cool to room temperature after adding pumpkin and half-and-half. Cover and refrigerate. Just before serving, blend then reheat to serving temperature, but do not boil.