Name: Curried Pumpkin Soup with Cheddar
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 3 Tbs. olive oil; 2 cups chopped yellow onion; 1/2 cup chopped green pepper; 1 1/2 tsp. curry powder; 4 cups chicken broth; 1 15-oz can pumpkin; 1 cup frozen corn kernels; 1/2 cup crushed tomatoes (if you only have canned, diced, you can puree in blender or food processor); 1 1/2 Tbs. Sriracha; 1 tsp. salt; 1 cup shredded sharp cheddar for topping; 1/2 cup chopped cilantro for topping

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Part 2 of Pumpkin Everything!

Curried Pumpkin Soup with Cheddar

This is a perfect meal to serve with salad and bread before Trick-or-Treating, or as a first course at Thanksgiving. I almost always double it, so there’s plenty of leftovers.

RECIPE Details

Servings

8 Servings

Prep time

30 Minutes

Cooking time

15 Minutes

Temp

N/A

Ingredients

3 Tbs. olive oil
2 cups chopped yellow onion
1/2 cup chopped green pepper
1 1/2 tsp. curry powder
4 cups chicken broth
1 15-oz can pumpkin
1 cup frozen corn kernels
1/2 cup crushed tomatoes
(canned, diced can be pureed in blender or food processor)
1 ½ Tbs. Sriracha
1 tsp. salt
1 cup shredded sharp cheddar for topping
1/2 cup chopped cilantro for topping

Directions

Heat olive oil in heavy large pot over medium heat. Add onions and bell pepper, and saute until veggies are soft, about 8 minutes. Add curry powder and cook 1 minute. Add broth and next 5 ingredients and bring to a boil. Reduce heat and simmer at least 15 minutes to blend flavors, stirring frequently. (You can leave on low heat on stove for an hour or so, to serve later…)
Ladle into bowls and serve with grated cheddar and chopped cilantro.

RECIPE FOR PRINT