Pumpkin Curry Soup

Name: Pumpkin Curry Soup Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6
Ingredients: 2 c. Canned Pumpkin; 4 T. Butter; 1/2 c. Onion chopped; 2 Garlic cloves crushed; 4 c. Chicken Broth; 2 c. Milk 2%; 2 Chicken Breasts cubed; 1 Bay leaf; 1 1/2 t. Curry powder; 1 pinch Nutmeg; 1/4 t. Pepper; 1 1/2 t. Salt; 2 c. Rice cooked

Minutes to Prepare: 20
Minutes to Cook: 35

Number of Servings: 6

Ingredients

2 c. Canned Pumpkin4 T. Butter1/2 c. Onion, chopped2 Garlic cloves, crushed4 c. Chicken Broth2 c. Milk, 2%2 Chicken Breasts, cubed1 Bay leaf1 1/2 t. Curry powder1 pinch Nutmeg1/4 t. Pepper1 1/2 t. Salt2 c. Rice, cooked

Directions

In large sauce pan melt butter. Saute onion and garlic until tender. Add everything else except the milk and rice. Reduce heat and simmer for 30 min. Add rice and milk at the end. Heat through. Add any additional seasonings if necessary. Serves about 6.

Number of Servings: 6

Recipe submitted by SparkPeople user SHERIEKOCH.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 246.2
Total Fat: 10.4 g
Cholesterol: 43.9 mg
Sodium: 1,330.1 mg
Total Carbs: 27.8 g
Dietary Fiber: 3.1 g
Protein: 11.5 g

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