Curried Pumpkin Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 T. olive oil2 small onions, diced (about 1 c. total)2 T. ginger, minced6 c. peeled, cubed pumpkin or butternut squash (or a mix)2 apples, diced (no need to peel)4 c. chicken broth (or water)2 T. good curry powdersalt and pepper to tastered pepper flakes to garnishplain yogurt for garnish
Heat olive oil in large soup pot over medium flame. When it's hot, add onions and saute till softened and golden.
Add ginger and stir till fragrant. Add garlic and stir till fragrant. Add curry powder and stir till fragrant.
Add pumpkin and apples and mix well. Stir in broth and mix well. Bring to a simmer and cook till pumpkin is soft, 15-30 minutes (depending on how large your pumpkin is cut).
When pumpkin is done, puree soup (immersion blender works great). Season with salt and pepper and serve with a dollop of sour cream & red pepper flakes on the side.
Number of Servings: 8
Recipe submitted by SparkPeople user DAMIENDUCKS.
Add ginger and stir till fragrant. Add garlic and stir till fragrant. Add curry powder and stir till fragrant.
Add pumpkin and apples and mix well. Stir in broth and mix well. Bring to a simmer and cook till pumpkin is soft, 15-30 minutes (depending on how large your pumpkin is cut).
When pumpkin is done, puree soup (immersion blender works great). Season with salt and pepper and serve with a dollop of sour cream & red pepper flakes on the side.
Number of Servings: 8
Recipe submitted by SparkPeople user DAMIENDUCKS.
Nutritional Info Amount Per Serving
- Calories: 111.8
- Total Fat: 4.1 g
- Cholesterol: 2.5 mg
- Sodium: 486.3 mg
- Total Carbs: 19.8 g
- Dietary Fiber: 4.9 g
- Protein: 2.0 g
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