The Pioneer Woman Tasty Kitchen
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Velvet Pumpkin Soup

4.80 Mitt(s) 5 Rating(s)5 votes, average: 4.80 out of 55 votes, average: 4.80 out of 55 votes, average: 4.80 out of 55 votes, average: 4.80 out of 55 votes, average: 4.80 out of 5

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Level: Easy

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Description

A creamy savory soup to enjoy all through the cold weather seasons!

Ingredients

  • 4 Tablespoons Butter
  • 3 cloves Garlic, Minced
  • 1 whole Onion, Diced
  • 1-¼ teaspoon Curry Powder
  • ½ teaspoons Salt
  • ¼ teaspoons Ground Coriander
  • ⅛ teaspoons Cayenne Pepper (more To Taste)
  • 3 cups Chicken Broth
  • 1 can Pumpkin (15-16 Oz, Solid Pack)
  • 12 ounces, fluid Can Of Evaporated Milk

Preparation

Melt butter and saute onions and garlic until golden brown. Add spices and simmer gently for 2 minutes. Stir in broth and simmer, partially covered, for 20 minutes. Add pumpkin, stirring till smooth. Add evaporated milk. Heat over medium heat for 5 minutes; don’t allow soup to boil, but a simmer is okay.

In batches, transfer soup to a blender or food processor. Process till very smooth. Serve hot. Garnish as desired (paprika, nuts, croutons, herbs, etc.).

Some notes:

Leftovers reheat nicely (I have not tried freezing it, though).

I used low-sodium/low-fat chicken broth and low-fat evaporated milk to lighten the recipe some. You could also reduce the butter by half, probably.

I prefer the blender over the food processor. Makes everything smooth and just a little frothy!

10 Comments

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tammyhershberger on 10.28.2011

Wondering if anyone has made this without blending? It’s a step I don’t really want to bother with and am wondering how much it will affect the final results?

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britebells on 2.28.2011

Wow!! This soup was incredible! I didn’t have any coriander, and I added a pinch of ginger and cinnamon. So delish, thanks!

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cattyfan on 1.14.2011

I tried this soup tonight. OUTSTANDING! I can’t help myself, though. I’m gonna tamper with it a little to see if I can bring out something else. Maybe a pinch of sugar and a splash of vanilla just to see what happens.

Oooo…and the coconut milk idea sounds worth a try, too.

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jesag07 on 11.28.2010

This was very good and easy and a great way for me to get rid of my left over pumpkin! I added too much red pepper though (my husband loved it). Thanks for posting.

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destiny on 9.27.2010

I have tried many pumpkin soup recipes. And by far I love this one the most! It also makes great leftovers.

5 Reviews

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Elizabeth on 8.21.2013

This was warming and tasted good. It was a bit too thin. Next time I will add something more substantial, like chickpeas or chicken, to make it a bit heartier.

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marie Bell on 11.21.2012

it was perfect, just the soup i needed to add turkey left overs to

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britebells on 2.28.2011

So delicious! I was out of coriander, so I didn’t use it, and I also threw in a bit of cinnamon and ginger. One of the best things I’ve made in a while. Thanks!!

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mjrl on 1.25.2011

This was delicious. What a great mix of flavors! I used coconut milk instead of the cream and it was a lovely compliment to the curry. I also served it with dry roasted pumpkin seeds. YUM!

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the7msnranch on 10.22.2010

I made this recipe when it first appeared last January on Tasty Kitchen and absolutely loved it. Little did I know then that my grocery store doesn’t stock canned pumpkin except during the fall/holiday season. It recently appeared on the shelves again, and I started stocking up just so I could make this recipe. I served it last night to a house guest and we both could not stop raving about it. It’s the perfect comfort food. I will be making it all winter long.

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