Pumpkin Curry Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 tablespoon butter 1 tablespoon butter 1 cup chopped onion1 cup chopped celery 3 cloves garlic 1 tablespoon curry powder 1/2 teaspoon salt 1/4 teaspoon ground pepper 3 cups chicken broth (I use sodium free bouillon)1 (15 ounce) can of canned pumpkin or 2 cups of cooked/mashed pumpkin or butternut squash1 (12 fluid ounce) can fat free evaporated milk
Add butter and olive oil to a large saucepan over medium-high heat. Add onion and celery: cook, stirring frequently, for 2 to 3 minutes or until tender. Add the garlic and cook for about 1 minute, stirring frequently to ensure that the garlic doesn't burn. Stir in curry powder, salt and pepper; cook for 1 minute.
Add broth and pumpkin; bring just to a boil. Reduce heat to low; cook, stirring occasionally, for 10 to 15 minutes. Stir in evaporated milk. Transfer mixture to food processor or blender (in batches, if necessary); cover. Blend until smooth. Serve warm.
Number of Servings: 6
Recipe submitted by SparkPeople user KDSTAP.
Add broth and pumpkin; bring just to a boil. Reduce heat to low; cook, stirring occasionally, for 10 to 15 minutes. Stir in evaporated milk. Transfer mixture to food processor or blender (in batches, if necessary); cover. Blend until smooth. Serve warm.
Number of Servings: 6
Recipe submitted by SparkPeople user KDSTAP.
Nutritional Info Amount Per Serving
- Calories: 119.5
- Total Fat: 4.5 g
- Cholesterol: 7.7 mg
- Sodium: 549.2 mg
- Total Carbs: 14.6 g
- Dietary Fiber: 2.1 g
- Protein: 5.8 g
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