The Very Creamiest Curry Pumpkin Soup

This is absolutely the creamiest curry pumpkin soup because it uses Carnation Evaporated Milk as a secret ingredient.

Creamiest Curry Pumpkin Soup

Luscious autumn soup recipe.

• 2 Tbsp butter
• 1 c chopped onion
• 2 cloves garlic, finely chopped
• 1½ tsp curry powder
• ¼ tsp ground white pepper
• 3 c chicken broth
• 15 oz Libby’s 100% Pure Pumpkin
• 1 can Nestlé Carnation Evaporated Milk

1. MELT butter in large saucepan over medium-high heat. Add onion and garlic; cook, stirring frequently, 2 to 3 minutes or until tender. Stir in curry powder, salt and pepper; cook 1 minute.

2. ADD broth and pumpkin; bring to boil. Reduce heat to low; cook, stirring occasionally, 15 to 20 minutes. Stir in evaporated milk. Transfer mixture to food processor or blender (in batches, if necessary – only fill 2/3 full, especially if warm); cover. Blend until smooth. Serve warm.

Soup

pumpkin

Want more? See our other soup recipes.

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