Pumpkin Curry Soup
- Number of Servings: 4
Ingredients
1 can pumpkin puree1 can lite coconut milk1 large onion, diced1 package frozen spinach, defrosted and chopped3 cloves garlic1 tsp hot curry powder1 tsp sweet curry powder4 cups chicken or vegetable stock
Saute onion and garlic in a large pot til softened.
Add 1 can pumpkin puree and 1 can lite coconut milk (be sure to NOT use the sweetened coconut milk that you'd use in drinks)
add chicken or vegetable stock and stir -
Puree with hand blender or in batches in real blender if desired
Add curry powder (note: start with a little bit of curry and add more, it can be a little hot if you're not watching it)
Add spinach
when spinach is heated thru, serve soup
Number of Servings: 4
Recipe submitted by SparkPeople user MALEFICENT1964.
Add 1 can pumpkin puree and 1 can lite coconut milk (be sure to NOT use the sweetened coconut milk that you'd use in drinks)
add chicken or vegetable stock and stir -
Puree with hand blender or in batches in real blender if desired
Add curry powder (note: start with a little bit of curry and add more, it can be a little hot if you're not watching it)
Add spinach
when spinach is heated thru, serve soup
Number of Servings: 4
Recipe submitted by SparkPeople user MALEFICENT1964.
Nutritional Info Amount Per Serving
- Calories: 167.9
- Total Fat: 7.3 g
- Cholesterol: 0.0 mg
- Sodium: 1,134.0 mg
- Total Carbs: 19.9 g
- Dietary Fiber: 6.3 g
- Protein: 6.0 g
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