Coconut Curried Pumpkin Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 Tbs Butter1 Small Onion Chopped (1/2 cup)1 Clove Garlic, minced2 Tsp Curry Powder1/2 Tsp Salt1/4 Tsp Pepper1 14 1/2 oz can Lower Sodium Chicken broth plus one can of water1 15 oz can pumpkin puree3/4 cup Unsweetened Light Coconut Milk
Melt butter in large saucepan over medium heat. Cook onion 5 minutes until softened. Add Garlic, Curry Salt and Pepper. Cook 1 minute more.
Add broth, water and puree, mix well. Reduce heat to low and cook 20 minutes, stir occasionally. Stir in coconut milk.
Puree soup in blender in several batches until smooth. Return to saucepan. Heat through before serving. (an Immersion blender works well here too!)
Makes 6 one cup servings.
Note: Curry can be a bit strong. I rarely use the full 2 tsp.
Number of Servings: 6
Recipe submitted by SparkPeople user LADYPYRATE.
Add broth, water and puree, mix well. Reduce heat to low and cook 20 minutes, stir occasionally. Stir in coconut milk.
Puree soup in blender in several batches until smooth. Return to saucepan. Heat through before serving. (an Immersion blender works well here too!)
Makes 6 one cup servings.
Note: Curry can be a bit strong. I rarely use the full 2 tsp.
Number of Servings: 6
Recipe submitted by SparkPeople user LADYPYRATE.
Nutritional Info Amount Per Serving
- Calories: 95.0
- Total Fat: 5.4 g
- Cholesterol: 10.9 mg
- Sodium: 706.6 mg
- Total Carbs: 8.3 g
- Dietary Fiber: 2.5 g
- Protein: 4.4 g
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