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Pumpkin Curry Soup

Pumpkin Curry Soup

Try this sophisticated cool weather dish!


  • 2 tablespoons butter or margarine
  • 1 cup chopped onion (1 small)
  • 2 cloves garlic, finely chopped
  • 1 1/2 teaspoons curry powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 3 cups chicken broth
  • 1 (15-ounce) can LIBBY'S 100% Pure Pumpkin
  • 1 (12-ounce) can NESTLE CARNATION Evaporated Milk


  1. Melt butter in large saucepan over medium-high heat. Add onion and garlic; cook, stirring frequently, for 2 to 3 minutes or until tender.
  2. Stir in curry powder, salt and pepper; cook for 1 minute.
  3. Add broth and pumpkin; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 15 to 20 minutes.
  4. Stir in evaporated milk.
  5. Transfer mixture to food processor or blender (in batches, if necessary); cover. Blend until smooth.
  6. Serve warm.

Yield: 6 servings

Recipe and photo credit: Nestlé® and


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