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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 168.4
  • Total Fat: 3.9 g
  • Cholesterol: 6.0 mg
  • Sodium: 1,177.6 mg
  • Total Carbs: 20.5 g
  • Dietary Fiber: 3.0 g
  • Protein: 14.7 g

View full nutritional breakdown of Hi-Pro Pumpkin Curry Soup calories by ingredient
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Hi-Pro Pumpkin Curry Soup

Submitted by: CASABRINA

Introduction

This is an adaptation to increase the protein in this delicious fall soup. This is an adaptation to increase the protein in this delicious fall soup.
Number of Servings: 12

Ingredients

    1 1/2 tablespoons butter or margarine
    1 cup (1 small) chopped onion
    2 large cloves garlic, finely chopped
    1 1/2 teaspoons curry powder
    1/2 teaspoon crushed red pepper
    3/4 teaspoon ginger
    1/2 teaspoon salt
    1/4 teaspoon ground white pepper
    3 cups chicken or vegetable broth (try low fat, low salt)
    1 can (15 oz.) 100% Pure Pumpkin
    1 package silken tofu
    1 scoop protein powder
    1 can (12 fl. oz.) Fat Free Evaporated Milk

Directions

Makes 6 servings.

Melt butter in large saucepan over medium-high heat. Add onion and garlic; cook, stirring frequently, for 2 to 3 minutes or until tender. Stir in curry powder, red pepper, ginger, salt and pepper; cook for 1 minute. (adjust amounts of red pepper and other spices to your own taste)

Add broth and pumpkin; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 15 to 20 minutes. Use about 1/2 cup cold water to make a smooth slurry with the scoop of protein powder. Stir in evaporated milk, tofu and protein powder slurry. Transfer mixture to food processor or blender (in batches, if necessary); or use imersion blender. Blend until smooth. Serve warm.

This goes well with a fall-type salad such as greens with pear and walnuts and a multigrain roll. For guests, dress this up with a dollop of low fat sour cream and a homemade crouton.



Number of Servings: 12

Recipe submitted by SparkPeople user CASABRINA.






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