Zesty Pumpkin Soup

Zesty Pumpkin Soup


  • ¼ C CLOVER BUTTER, organic or conventional
  • 1 C onion, chopped
  • 1 clove garlic, minced
  • 1 tspn curry powder
  • ½ tspn salt
  • 1/4 tspn ground coriander
  • 1/8 tspn crushed red pepper flakes
  • 3 C chicken broth
  • 1 ¾ C solid pack pumpkin (16 oz. can)
  • 1 C CLOVER HALF & HALF, organic or conventional
  • Garnish – CLOVER SOUR CREAM, chives and freshly grated parmesan cheese

Cooking Instructions

In a large saucepan, melt butter; sauté onion and garlic until soft.

Add curry powder, salt, coriander and red pepper; cook 1 minute.

Add broth; boil gently, uncovered, for 15 to 20 minutes.

Stir in pumpkin and half and half; cook 5 minutes. 

Pour into blender container. Cover; blend until creamy.

Serve warm. Garnish with a dollop of sour cream, chopped chives and parmesan cheese.

Makes 6 cups

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