Pumpkin Curry Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 Tablespoons of butter melted in saucepan2 garlic cloves minced1 cup of finely chopped onion3 cups of chicken broth or stock1 15ounce can of PURE pumpkin1 1/2 tsp of curry powder1/2 tsp salt1/4 tsp white pepper1 12ounce can of evaporated milk (added at the end)
1.Melt butter in saucepan with minced garlic & onions. When softened add chicken broth or stock & the can of pumpkin. Stir in curry powder, salt & pepper.
2.Bring to a boil. Reduce heat and simmer for 15 minutes. Add 1 12ounce can of evaporated milk. Remove from heat, pour soup into a food processor, blender, or hand-held blender if necessary. I prefer the hand-held blender!
3.Enjoy!
Freezes well! Garnish with croutons & parmasean cheese!
Number of Servings: 6
Recipe submitted by SparkPeople user 1POTATOE2.
2.Bring to a boil. Reduce heat and simmer for 15 minutes. Add 1 12ounce can of evaporated milk. Remove from heat, pour soup into a food processor, blender, or hand-held blender if necessary. I prefer the hand-held blender!
3.Enjoy!
Freezes well! Garnish with croutons & parmasean cheese!
Number of Servings: 6
Recipe submitted by SparkPeople user 1POTATOE2.
Nutritional Info Amount Per Serving
- Calories: 176.6
- Total Fat: 8.3 g
- Cholesterol: 27.0 mg
- Sodium: 1,028.3 mg
- Total Carbs: 18.1 g
- Dietary Fiber: 1.7 g
- Protein: 8.5 g
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