Hearty harvest Curried Pumpkin Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Onions, raw, 1 large Garlic, 4 tspCoconut Oil, 3 tbsp Chicken Broth, 2 cup (8 fl ozChicken breast raw, dicedApplesauce, unsweetened, .5 cup Pumpkin, cooked, 6 cup, mashedSweet Corn, Fresh, 1 cupCelery, raw, 1 cup, diced Carrots, raw, 1 cup, chopped Coconut Milk, .5 cupWater, tap, 2 cup (8 fl oz)Pepper, black, 1 tbsp Salt, 1 tbspGarlic powder, 2 tbsp Curry powder, 3 tbsp
Have onions, celery and carrots chopped and set aside but keep onions separate. Blend pumpkin into puree in blender or food processor.
Saute onions and garlic in a soup pot on medium/low heat with coconut oil until browned about 10 minutes. Add in chicken, chicken broth, water, chopped carrots, celery and corn and bring to a boil for 15 minutes or until vegetables tender. Add in rest of the ingredients and bring to a simmer for 20 minutes.
Serving Size: Serves 12, 1 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user ESCOLE.
Saute onions and garlic in a soup pot on medium/low heat with coconut oil until browned about 10 minutes. Add in chicken, chicken broth, water, chopped carrots, celery and corn and bring to a boil for 15 minutes or until vegetables tender. Add in rest of the ingredients and bring to a simmer for 20 minutes.
Serving Size: Serves 12, 1 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user ESCOLE.
Nutritional Info Amount Per Serving
- Calories: 107.3
- Total Fat: 4.4 g
- Cholesterol: 6.0 mg
- Sodium: 1,060.2 mg
- Total Carbs: 15.1 g
- Dietary Fiber: 3.3 g
- Protein: 4.6 g
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