Creamy Pumpkin Curry Soup

Name: Creamy Pumpkin Curry Soup Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 10
Ingredients: 3 T olive oil; 2 large carrots sliced; 1 med. yellow onion diced; 2 medium zucchini diced; 14.5 oz. can light and fat free chicken broth; 14.5 oz. can light coconut milk; 14.5 oz. can pumpkin puree; 1 tsp. grated fresh ginger; 2 cloves crushed garlic; 2 T curry powder (or more to taste); 1 tsp. sea salt; 2 lbs. of protein (i.e. shrimp or chicken)

Minutes to Prepare: 15
Minutes to Cook: 15

Number of Servings: 10

Ingredients

3 T olive oil2 large carrots, sliced1 med. yellow onion, diced2 medium zucchini diced14.5 oz. can light and fat free chicken broth14.5 oz. can light coconut milk14.5 oz. can pumpkin puree1 tsp. grated fresh ginger2 cloves crushed garlic2 T curry powder (or more to taste)1 tsp. sea salt2 lbs. of protein (i.e., shrimp or chicken)

Directions

In a large pot over medium heat, heat up the olive oil then add chicken to brown. (SEE TIP!) Once chicken is browned, add in the carrots and onion and saute for a few minutes. Pour in the broth, coconut milk and pumpkin puree then stir in the ginger, garlic, curry powder and salt. Let simmer for 10 minutes. Add the diced zucchini and continue to cook another 5 minutes.

Serving Size: Makes 10 one cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user LANC92.

Servings Per Recipe: 10

Nutritional Info Amount Per Serving

Calories: 239.3
Total Fat: 10.0 g
Cholesterol: 0.0 mg
Sodium: 408.3 mg
Total Carbs: 10.1 g
Dietary Fiber: 3.1 g
Protein: 28.6 g

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