Cayenne Curry Pumpkin Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 15 oz canned pumpkin (not pumpkin pie mix)2 C. Low sodium vegetable stock or broth1/4 C. Reduced Fat coconut milk1 Clove garlic minced1" piece of ginger minced1 tsp. vegetable oil1/8 tsp cayenne pepper1/8 tsp. nutmeg1/3 C. Simply Orange Calcium fortified juice
Saute garlic and ginger in medium saucepan for one minute over medium heat. Add Oil, and Curry powder stirring in. Then stir in Stock and orange juice, stir well. Add Pumpkin and coconut milk and stir until well combined. Let simmer until warmed through. Remove from heat and then stir in cayenne pepper and nutmeg.
Serves 6. Garnish with toasted pumpkin seeds
Number of Servings: 6
Recipe submitted by SparkPeople user JENNYRKOHLER.
Serves 6. Garnish with toasted pumpkin seeds
Number of Servings: 6
Recipe submitted by SparkPeople user JENNYRKOHLER.
Nutritional Info Amount Per Serving
- Calories: 82.8
- Total Fat: 3.2 g
- Cholesterol: 0.0 mg
- Sodium: 337.8 mg
- Total Carbs: 13.3 g
- Dietary Fiber: 2.7 g
- Protein: 1.6 g
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