Curried Pumpkin Soup

Name: Curried Pumpkin Soup Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 1 Tbsp Flour - Gold medal all purpose flour; 1 Tbsp Butter salted; 1 Tbsp Curry powder; 2 cup (8 fl oz) Chicken Broth or Bouillon; 1 serving Pumpkin Puree (15 oz. can); 6 oz Fage Greek Yogurt 2% plain; 1 Tbsp Soy Sauce; 1.5 tsp unpacked Brown Sugar; Salt and Pepper to taste *

Minutes to Prepare: 5
Minutes to Cook: 15

Number of Servings: 4

Ingredients

1 Tbsp Flour - Gold medal all purpose flour 1 Tbsp Butter, salted 1 Tbsp Curry powder2 cup (8 fl oz) Chicken Broth or Bouillon 1 serving Pumpkin Puree (15 oz. can)6 oz Fage Greek Yogurt 2% plain 1 Tbsp Soy Sauce 1.5 tsp unpacked Brown Sugar Salt and Pepper to taste *

Directions

Melt butter in a large pot over medium heat. Stir in flour and curry powder until smooth. Cook, stirring, until mixture begins to bubble. Gradually whisk in broth, and cook until thickened. Stir in pumpkin and half-and-half. Season with soy sauce, sugar, salt, and pepper.

Bring just to a boil, then remove from heat. Garnish with roasted pumpkin seeds.

Serving Size:�1.25 cup

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 186.8
Total Fat: 4.5 g
Cholesterol: 9.9 mg
Sodium: 1,011.6 mg
Total Carbs: 28.6 g
Dietary Fiber: 3.8 g
Protein: 9.1 g

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