Name: Creamy Pumpkin Curry Soup
Prep time: 10 s
Cook time: 18 s
Yield: 5
Ingredients: 2 tablespoons extra virgin olive oil; 1 small onionchopped; 2 to 3 cloves garlicfinely chopped; 2 teaspoons yellow curry powder; ¼ teaspoon ground black pepper; 2 ½ cups vegetable broth; 1 can (15 ounces) Libby's® 100% Pure Pumpkin; 1 cup lite coconut milk; Toasted pepitas (optional)

KEY INGREDIENTS

LIBBY'S®

100% PURE PUMPKIN

LIBBY'S® 100% Pure Pumpkin

Making one pie? Use our 15oz

SAVED

SAVE

INGREDIENTS

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2 tablespoons extra virgin olive oil
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1 small onion, chopped
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2 to 3 cloves garlic, finely chopped
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2 teaspoons yellow curry powder
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¼ teaspoon ground black pepper
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2 ½ cups vegetable broth
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1 can (15 ounces) Libby's® 100% Pure Pumpkin
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1 cup lite coconut milk
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Toasted pepitas (optional)

MAKE IT

Step 1

Heat oil in large saucepan over medium heat. Add onion; cook, stirring occasionally, for 5 to 7 minutes or until tender. Add garlic; cook for 30 seconds or until fragrant. Stir in curry powder and pepper.

Step 2

Stir in broth and pumpkin. Bring to a boil, stirring occasionally. Reduce heat to medium-low; cook, stirring occasionally, for 10 minutes. Stir in coconut milk; heat through. Let cool slightly.

Step 3

Transfer mixture to food processor or blender (in batches, if necessary); cover. Process until smooth. Return to saucepan if needed to heat through. Garnish with pepitas, if desired.