![](https://cdn.statically.io/img/www.allrecipes.com/thmb/0mVVqniGdNx-NE01UP6JMloO3KA=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/3439369-9df4520e90544692a22d26896eeaaf60.jpg)
Ingredients
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1 tablespoon butter
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1 (3 pound) sugar pumpkin - peeled, seeded, and cut into matchbox-size pieces
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2 tablespoons brown sugar
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1 tablespoon yellow curry powder
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20 ounces chicken broth
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2 tablespoons pumpkin seed oil
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sour cream
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toasted pumpkin seeds
Directions
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Melt the butter in a large pot over medium heat. Add the pumpkin, brown sugar, and curry powder to the butter; cook and stir until the pumpkin caramelizes, 6 to 10 minutes. Pour the chicken broth over the mixture; bring to a boil, and cook until the pumpkin is tender, about 20 minutes more.
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Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a towel; start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Process in batches until smooth.
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Garnish each portion of soup with 1 teaspoon pumpkin seed oil, a dollop of sour cream, and a few pumpkin seeds.
Nutrition Facts (per serving)
174 | Calories |
11g | Fat |
18g | Carbs |
4g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 174 | |
% Daily Value * | |
Total Fat 11g | 14% |
Saturated Fat 4g | 20% |
Cholesterol 12mg | 4% |
Sodium 483mg | 21% |
Total Carbohydrate 18g | 6% |
Dietary Fiber 3g | 11% |
Total Sugars 7g | |
Protein 4g | 7% |
Vitamin C 11mg | 12% |
Calcium 56mg | 4% |
Iron 2mg | 13% |
Potassium 594mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.