Curried Pumpkin Apple Soup Recipe
Servings: 6
Ingredients
- 3 Tbsp. Extra virgin olive oil
- 1 x clove garlic mashed
- 1 1/2 c. Minced onion
- 1 lrg apple peeled/minced
- 1 Tbsp. Curry pwdr
- 2 c. Pumpkin puree
- 4 c. Chicken broth
- 1 c. Lowfat milk ( I use 2% lowfat milk ) Salt and pepper
Directions
- Heat extra virgin olive oil in 6 quart. saucepan. Saute/fry garlic, onion and apple. Stir in curry pwdr and cook for 1 minute, stirring constantly. Add in pumpkin and broth, bring to a boil, stirring occasionally. Reduce heat and simmer about 30 min. Puree all in blender or possibly food processor. Return to saucepan and stir in lowfat milk. Season with salt and pepper to taste.
- Serves 6-8.
- Yield: 1 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 357g | |
| Recipe makes 6 servings | |
| Calories 151 | |
| Calories from Fat 68 | 45% |
| Total Fat 7.77g | 10% |
| Saturated Fat 1.41g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 466mg | 19% |
| Potassium 462mg | 13% |
| Total Carbs 18.0g | 5% |
| Dietary Fiber 4.8g | 16% |
| Sugars 9.84g | 7% |
| Protein 4.49g | 7% |
