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Spiderweb Pumpkin Curry Soup recipe

Spiderweb Pumpkin Curry Soup.Piping the “sour creamspiderweb” onto individual servings of this delicious pumpkincurry soup is easy enough that even the younger set can havefun creating their own “web design”…with a littleadult supervision.

Recipe: Spiderweb PumpkinCurry Soup

1 tablespoon olive oil
1 small onion, finely chopped
1 clove garlic, finely chopped
1 1/2 teaspoons curry powder
1/8 to 1/4 teaspoon ground coriander
1/8 teaspoon crushed red pepper
3 cups water
2 to 3 MAGGI Chicken Flavor Bouillon Cubes
1 (15-ounce) can LIBBY’S® 100% Pure Pumpkin
1 (12-ounce) can NESTL ® CARNATION® EvaporatedMilk
1/4 cup sour cream

  • Heat oil in large saucepan over medium-highheat. Add onion and garlic; cook, stirring occasionally, for3 to 5 minutes or until tender. Stir in curry powder, corianderand 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 andevaporated milk; cook, stirring occasionally, for 5 minutes oruntil heated through.
  • Transfer mixture to blender or food processor(in batches, if necessary); cover. Blend until creamy. Servewarm or reheat to desired temperature. Ladle soup into bowls.
  • Place sour cream in small, heavy-dutyplastic bag. Cut tiny corner from bag; squeeze to pipe concentriccircles onto soup. Using wooden pick or tip of sharp knife, pulltip through sour cream from center to edge of bowl.

    Makes 4 servings.

    Preparation Tip: Soup may be prepared theday ahead. Cool to room temperature after adding pumpkin andevaporated milk. Cover and refrigerate. Just before serving,blend then reheat to serving temperature, but do not boil.

    Nutritional Information Not Provided.

    Recipe and photograph are the property of Nestl ® and, used with permission.

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