Cream of Pumpkin Curry Soup
Category: Pumpkin, Soups
Yield: 4 servings
3 tbsp butter
1 cup finely chopped onion
1 clove garlic, finely chopped
1 tsp curry powder
1/2 tsp salt
1/8 tsp ground coriander*
1/8 tsp crushed red pepper
3 cups water
3 MAGGI® Chicken Bouillon Cubes
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 cup half-and-half
Sour cream (optional)
Chopped chives (optional)

Procedures
MELT butter in large saucepan over medium-high heat. Add onion and
garlic; cook for 3 to 5 minutes or until tender. Stir in curry powder,
salt, coriander and crushed red pepper; cook for 1 minute. Add water
and bouillon; bring to a boil. Reduce heat to low; cook, stirring
occasionally, for 15 to 20 minutes to develop flavors. Stir in pumpkin
and half-and-half; cook for 5 minutes or until heated through.
TRANSFER mixture to food processor or blender (in batches, if
necessary); cover. Blend until creamy. Serve warm or reheat to desired
temperature. Garnish with dollop of sour cream and chives.
Preparation Tip: Soup may be prepared the day ahead. Cool to room
temperature after adding pumpkin and half-and-half. Cover and
refrigerate. Just before serving, blend then reheat to serving
temperature, but do not boil.
*Add another 1/8-teaspoon coriander (if desired) to taste.