Curried-Pumpkin Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 155.5
- Total Fat: 6.9 g
- Cholesterol: 8.8 mg
- Sodium: 1,474.1 mg
- Total Carbs: 14.6 g
- Dietary Fiber: 3.9 g
- Protein: 10.5 g
View full nutritional breakdown of Curried-Pumpkin Soup calories by ingredient
Introduction
A warm dish for a cool Samhain evening A warm dish for a cool Samhain eveningNumber of Servings: 6
Ingredients
-
2 cups canned Pumpkin
32 oz chicken or vegetable broth
1 cup 1% milk
2 cups water
1 med Onion diced
1 tbsn Olive Oil
1 tbsn Butter
3 cloves Garlic minced
2 tbsn Curry Powder (or to taste)
Salt & Peper to taste
Directions
Makes 6 servings
In a heavy bottom pot on medium heat saute onions and garlic in butter and olive oil till soft or 'translucent.' (About 2 - 3 minutes.)
Add Curry Powder stirring into the onions and garlic to warm. (About 1 minute.)
Stir in the pumpkin over med- low heat to blend with the onions and garlic till warmed through and starting to bubble. (About 5 minutes.)
Slowly whisk in the chicken broth to blend with the pumkin/onion mixture.
Add the water.
Simmer for about 45 minutes on a low heat stirring ocasionally.
Add the milk during the last 10 minutes.
Cook on low untill it thickens enough to coat the back of the spoon.
Salt and Pepper to taste.
Serve with corn bread or garlic toast.
Number of Servings: 6
Recipe submitted by SparkPeople user JOEWOODARD.
In a heavy bottom pot on medium heat saute onions and garlic in butter and olive oil till soft or 'translucent.' (About 2 - 3 minutes.)
Add Curry Powder stirring into the onions and garlic to warm. (About 1 minute.)
Stir in the pumpkin over med- low heat to blend with the onions and garlic till warmed through and starting to bubble. (About 5 minutes.)
Slowly whisk in the chicken broth to blend with the pumkin/onion mixture.
Add the water.
Simmer for about 45 minutes on a low heat stirring ocasionally.
Add the milk during the last 10 minutes.
Cook on low untill it thickens enough to coat the back of the spoon.
Salt and Pepper to taste.
Serve with corn bread or garlic toast.
Number of Servings: 6
Recipe submitted by SparkPeople user JOEWOODARD.
Member Ratings For This Recipe
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