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Creamy Pumpkin Curry Soup and Parsley Croutons
O MEU TEMPERO
Description
A mere teaspoon of curry powder (and a pinch of nutmeg) is all that's needed to impart this soup with incredible Far Eastern flavors -- and your kitchen with heady aromas. Pumpkin combines beautifully with these spices and purees to a velvety consistency, without having to add any cream at all. The soup is best when garnished with crisped croutons, which take just a couple of minutes to prepare.
Ingredients
Directions
- Heat the butter in a saucepan and saute the onion and garlic with the bay leaf until they become very soft. Add the pumpkin cubes, curry powder, and nutmeg. Mix well. Add the chicken broth until all the other ingredients are submerged. Set the leftover broth aside. Simmer until the pumpkin is cooked. Remove the bay leaf, then pour it into a blender and puree until very smooth.
- Best served hot with parsley croutons and garnished with chopped chives or cilantro.
- For the croutons, simply heat a frying pan with a drizzle of olive oil. Add the cubed slices of bread. Toast, then sprinkle with dried parsley and a little coarse salt.
NutritionView More
Calories140Calories from Fat70 |
% DAILY VALUE |
Total Fat8g12% |
Saturated Fat1.5g8% |
Trans Fat |
Cholesterol<5mg1% |
Sodium260mg11% |
Potassium740mg21% |
Protein6g12% |
Calories from Fat70 |
% DAILY VALUE |
Total Carbohydrate16g5% |
Dietary Fiber3g12% |
Sugars3g6% |
Vitamin A230% |
Vitamin C30% |
Calcium6% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.