PHILADELPHIA cream cheese gives this Creamy Curried Pumpkin Soup its velvety texture but pumpkin and curry powder round out the flavour.
What do I need ?
Original recipe yields 7 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 Tbsp. oil
1 small onion, finely chopped
1 can (796 mL) pumpkin
2 cups water
1-3/4 cups 25%-less-sodium chicken broth
3 Tbsp. brown sugar
3/4 tsp. curry powder
125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, cubed
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How do I make it ?
Heat oil in large saucepan on medium heat. Add onions; cook and stir 3 min. or until softened.
Stir in remaining ingredients except cream cheese until blended. Bring to boil.
Add cream cheese; cook on medium-low heat until cream cheese is completely melted and mixture is well blended, beating constantly with whisk.
Kraft Kitchen Tips!
For extra flavour, sprinkle each serving lightly with ground nutmeg.
Calories From Fat
% Daily Value
Fat 8 g
Saturated fat 4 g
Cholesterol 20 mg
Sodium 230 mg
Carbohydrate 15 g
Fibre 4 g
Sugars 9 g
Protein 4 g
7 servings, 1 cup (250 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.