Pumpkin Curry Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1T Land O' Lakes Light Butter1 1/2 T whole wheat flour1T curry powder2 cups vegetable broth1 - 15 oz. can of pumpkin puree3/4 cup half and half* 1T soy sauce1/2 T white sugarsalt and pepper to taste*NOTE: You could lower the fat content by using fat free half and half.
Melt butter in a 2 quart saucepan. Stir in flour and curry powder until smooth. Cook the mixture while stirring until mixture begins to bubble. Gradually wisk in the vegetable broth and continue stirring until mixture thickens. Stir in pumpkin, half and half, soy sauce, sugar, and salt and pepper to taste. Bring up to a boil and remove from heat.
You could add a swirl of sour cream, or plain yogurt with a few roasted pumpkin seeds.
Number of Servings: 4
Recipe submitted by SparkPeople user MRSDUDLEY.
You could add a swirl of sour cream, or plain yogurt with a few roasted pumpkin seeds.
Number of Servings: 4
Recipe submitted by SparkPeople user MRSDUDLEY.
Nutritional Info Amount Per Serving
- Calories: 138.0
- Total Fat: 7.0 g
- Cholesterol: 18.0 mg
- Sodium: 662.4 mg
- Total Carbs: 16.7 g
- Dietary Fiber: 3.9 g
- Protein: 3.3 g
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