Pumpkin Soup - curried -Low Calorie
- Number of Servings: 10
Ingredients
2 cans plain pumpkin6 cups vegetable broth1 cup or more water (to taste and thickness)1 large onion, diced1 TB olive or coconut oil4 cloves (more or less to taste) garlic minced2 to 4 TB curry (to taste)4 tsp. (to taste) minced ginger, fresh or jarredsalt & pepper to taste
In heavy pot, saute onion & garlic in oil 2-3 minutes until soft; add curry powder, stirring in for about 1 minute. (add ginger now if fresh-at the end to taste if from jar).
Stir pumpkin in to blend, cook for about 5 minutes. Whisk in veg. broth to blend, add water if needed. Simmer for 20 minutes or so stirring occasionally. Cook on low until thickens - may choose to add more stock or water at this point. Salt and pepper to taste. Mine made 10 cups.
Number of Servings: 10
Recipe submitted by SparkPeople user NUNGIE.
Stir pumpkin in to blend, cook for about 5 minutes. Whisk in veg. broth to blend, add water if needed. Simmer for 20 minutes or so stirring occasionally. Cook on low until thickens - may choose to add more stock or water at this point. Salt and pepper to taste. Mine made 10 cups.
Number of Servings: 10
Recipe submitted by SparkPeople user NUNGIE.
Nutritional Info Amount Per Serving
- Calories: 75.1
- Total Fat: 2.0 g
- Cholesterol: 0.0 mg
- Sodium: 282.3 mg
- Total Carbs: 13.2 g
- Dietary Fiber: 4.2 g
- Protein: 2.1 g
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