Creamy Pumpkin Curry Soup Recipe
Servings: 6
Ingredients
- 2 Tbsp. butter
- 1 sm onion minced
- 1 sm garlic clove pressed
- 2 tsp curry pwdr
- 1/2 tsp salt
- 1/4 tsp freshly-grnd black pepper
- 1 can reduced-sodium chicken broth - (14 1/2 ounce) plus
- 1 can water
- 1 can pumpkin puree - (15 ounce)
- 3/4 c. coconut lowfat milk
Directions
- Heat butter in a large saucepan over medium heat. Cook onion 5 min, till softened. Add in garlic, curry pwdr, salt and pepper and cook 1 minute more.
- Add in broth, water and puree; mix well. Reduce heat to low. Cook, stirring occasionally, for 20 min. Stir in coconut lowfat milk.
- Puree soup in blender in batches till smooth. Heat through before serving.
- This recipe yields 6 servings.
- Comments: Be sure to smell your curry pwdr before adding it to the soup: If it has a musty odor, substitute grnd cumin instead.
- Description: "This soup is easy, different and satisfying."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 246g | |
| Recipe makes 6 servings | |
| Calories 90 | |
| Calories from Fat 52 | 58% |
| Total Fat 5.97g | 7% |
| Saturated Fat 4.13g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 527mg | 22% |
| Potassium 262mg | 7% |
| Total Carbs 8.65g | 2% |
| Dietary Fiber 3.4g | 11% |
| Sugars 3.32g | 2% |
| Protein 1.99g | 3% |
