Curry Pumpkin Soup
- Number of Servings: 6
Ingredients
2 tablespoons butter2 tablespoons all-purpose flour1 tablespoons curry powder4.5 cups vegetable broth1 (796mL) can pumpkin1/2 cup half-and-half cream1 cup 1% milksalt and pepper to taste
Melt butter in a large pot over medium heat. Stir in flour and curry powder until smooth. Cook, stirring, until mixture begins to bubble. Gradually whisk in broth, and cook until thickened. Stir in pumpkin and half-and-half. Season with soy sauce, sugar, salt, and pepper. Bring just to a boil, then remove from heat.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user BUZZ780.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user BUZZ780.
Nutritional Info Amount Per Serving
- Calories: 149.3
- Total Fat: 4.7 g
- Cholesterol: 11.2 mg
- Sodium: 624.3 mg
- Total Carbs: 20.9 g
- Dietary Fiber: 2.1 g
- Protein: 5.4 g
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