Pumpkin Sweet Potato Curry Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Pumpkin, canned, without salt, 3 cup (1 large can)Onions, raw, 1 large, choppedSweet potato, 1 large, cut into cubesChicken Broth, 2 cup Garlic, 1 cloveVanilla Yogurt, 1 cupAllspice, 1 tbspCumin seed, 1 tbspCloves, ground, 1 tspCurry powder, 1 tspChickpeas (garbanzo beans), 2 cupVegetable Oil, 1 tbsp
Chop and saute the onion and garlic in the bottom of a large pan. When the onion is translucent, add all remaining ingredients except the yogurt and cook until the sweet potato is soft. Use a stick blender to puree the soup until it's smooth. Stir in the yogurt. Serve.
You may add salt to taste when you serve it. Can also be made in a crockpot if you wish to slow-cook it, after you saute the onions and garlic.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user J-HANSEN.
You may add salt to taste when you serve it. Can also be made in a crockpot if you wish to slow-cook it, after you saute the onions and garlic.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user J-HANSEN.
Nutritional Info Amount Per Serving
- Calories: 246.3
- Total Fat: 4.8 g
- Cholesterol: 3.9 mg
- Sodium: 596.0 mg
- Total Carbs: 45.7 g
- Dietary Fiber: 9.1 g
- Protein: 8.4 g
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