Pumpkin Curry Soup

Pumpkin Curry Soup
This creamy hearty soup is exotic with lime and curry. Try adding shrimp
or chicken for a complete meal.
 2 Tablespoons Butter
1 Cup Onion, minced finely
2 Teaspoons Curry Powder
1/2 Teaspoon Salt
1/4 Teaspoon Ground White Pepper
2 Cups Chicken Broth
1 Can Libby’s 100% Pure Pumpkin
1 Can Carnation Evaporated Milk
1 Lime, juiced
1. Melt butter in stockpot over medium-high heat. Add onion and garlic; cook, stirring
frequently, for 2 to 3 minutes or until tender. Stir in curry powder, salt and pepper;
cook for 1 minute.
2. Add broth and pumpkin; bring to a boil. Reduce heat to low; cook, stirring
occasionally, for 5 to 10 minutes. Stir in evaporated milk. Add lime juice. Serve.

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