Curried Pumpkin Soup Recipe
Servings: 1
Ingredients
- 1 c. Minced onion
- 1 x Garlic clove, chopped
- 1 Tbsp. Margarine
- 1 1/2 tsp Curry pwdr
- 1/2 tsp Salt
- 1/4 tsp Grnd white pepper
- 3 c. Chicken broth
- 1 can (15-oz) pumpkin
- 1 can (12-oz) skim evaporated lowfat milk
Directions
- Place onion, garlic and margarine in a 2-qt glass measure or possibly casserole.
- Cover with vented plastic wrap or possibly lid; microwave on high 3 min. Stir in curry pwdr, salt and pepper; microwave on high 1 minute.
- Blend in broth and pumpkin; cover and microwave on high 10 min. Stir in lowfat milk. Pour half of soup into a blender and puree till smooth. Repeat with remaining soup.
- Makes 8 (scant 1 c.) servings, each: 83 calories.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 876g | |
| Calories 223 | |
| Calories from Fat 111 | 50% |
| Total Fat 12.6g | 16% |
| Saturated Fat 2.47g | 10% |
| Trans Fat 2.09g | |
| Cholesterol 0mg | 0% |
| Sodium 2424mg | 101% |
| Potassium 844mg | 24% |
| Total Carbs 19.34g | 5% |
| Dietary Fiber 6.5g | 22% |
| Sugars 6.22g | 4% |
| Protein 9.31g | 15% |
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Reviews
November 20, 2009
Tasty and easy soup for pumpkin lovers. The preparation is unusual also.I've cooked/tasted this recipe!
