Spiderweb Pumpkin Curry Soup
Piping the 'sour cream spiderweb' onto individual servings of this delicious pumpkin curry soup is easy enough that even the younger set can have fun creating their own web design -- with a little adult supervision.
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 NESTLÉ® CARNATION® Evaporated Milk
1/4 cup sour cream
- Heat oil in large saucepan over medium-high heat. Add onion and garlic; cook, stirring occasionally, for 3 to 5 minutes or until tender. Stir in curry powder, 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 evaporated milk; cook, stirring occasionally, for 5 minutes or until heated through.
- Transfer mixture to blender or food processor (in batches, if necessary); cover. Blend until creamy. Serve warm or reheat to desired temperature. Ladle soup into bowls.
- Place sour cream in small, heavy-duty plastic bag. Cut tiny corner from bag; squeeze to pipe concentric circles onto soup. Using wooden pick or tip of sharp knife, pull tip through sour cream from center to edge of bowl.
Makes 4 servings.
Tip: Soup may be prepared the day ahead. Cool to room temperature after adding pumpkin and evaporated milk. Cover and refrigerate. Just before serving, blend then reheat to serving temperature, but do not boil.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.