Pumpkin soup 1

Contributed By: Kay Davis


Makes:7 servings, 1 cup each

1 Tbsp. olive oil
1 small onion, finely chopped
1 can (29 oz.) pumpkin
1 can (14 oz.) chicken broth
2 cups water
3 Tbsp. brown sugar
3/4 tsp. curry powder
1/2 tsp. salt
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed


HEAT oil in large saucepan on medium heat. Add onion; cook and stir 3 min. or until crisp-tender.
STIR in remaining ingredients except cream cheese until well blended. Bring to boil. Reduce heat to medium-low. ADD cream cheese; cook until cream cheese
is completely melted and mixture is well blended, beating constantly with wire whisk.
Special Extra
For extra flavor, sprinkle each serving lightly with ground nutmeg.

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