Curried Pumpkin Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/3 Cup Chopped onion1 tsp. Minced garlic1 tsp. Curry powder1 tbsp. Olive Oil1 Cup Pureed Pumpkin1/4 tsp. Nutmeg1/8 tsp. Sugar2 Cups Chicken Broth or Vegetable Broth1 1/2 Cup 1% Milk1 tbsp. Cornstarch1 Bay leaf
In large pan cook onion, garlic, and curry in the butter until onion is tender.
Add pumpkin, nutmeg, sugar and the bay leaf.
Stir in the broth and bring to a boil.
Reduce heat and summer uncovered for 15 mins.
Take ou tthe bay leaf.
Stir in 1 cup of the mild and cook over low heat for a few minutes.
In a bowl , stir together the remaining milk and cornstarch until cornstarch is dissolved, the add it to the soup.
Cook and stir until thick and bubbly, then cook a couple more minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user TISHAIMCA.
Add pumpkin, nutmeg, sugar and the bay leaf.
Stir in the broth and bring to a boil.
Reduce heat and summer uncovered for 15 mins.
Take ou tthe bay leaf.
Stir in 1 cup of the mild and cook over low heat for a few minutes.
In a bowl , stir together the remaining milk and cornstarch until cornstarch is dissolved, the add it to the soup.
Cook and stir until thick and bubbly, then cook a couple more minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user TISHAIMCA.
Nutritional Info Amount Per Serving
- Calories: 147.8
- Total Fat: 6.0 g
- Cholesterol: 5.8 mg
- Sodium: 830.5 mg
- Total Carbs: 14.7 g
- Dietary Fiber: 2.6 g
- Protein: 9.7 g
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