Pumpkin Curry Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 176.6
- Total Fat: 8.3 g
- Cholesterol: 27.0 mg
- Sodium: 1,028.3 mg
- Total Carbs: 18.1 g
- Dietary Fiber: 1.7 g
- Protein: 8.5 g
View full nutritional breakdown of Pumpkin Curry Soup calories by ingredient
Introduction
"A delicious soup that I love! I was never a big fan of pumpkin...but this recipe...Wow! Perfect on a cold chilly evening!" "A delicious soup that I love! I was never a big fan of pumpkin...but this recipe...Wow! Perfect on a cold chilly evening!"Number of Servings: 6
Ingredients
-
2 Tablespoons of butter melted in saucepan
2 garlic cloves minced
1 cup of finely chopped onion
3 cups of chicken broth or stock
1 15ounce can of PURE pumpkin
1 1/2 tsp of curry powder
1/2 tsp salt
1/4 tsp white pepper
1 12ounce can of evaporated milk (added at the end)
Directions
1.Melt butter in saucepan with minced garlic & onions. When softened add chicken broth or stock & the can of pumpkin. Stir in curry powder, salt & pepper.
2.Bring to a boil. Reduce heat and simmer for 15 minutes. Add 1 12ounce can of evaporated milk. Remove from heat, pour soup into a food processor, blender, or hand-held blender if necessary. I prefer the hand-held blender!
3.Enjoy!
Freezes well! Garnish with croutons & parmasean cheese!
Number of Servings: 6
Recipe submitted by SparkPeople user 1POTATOE2.
2.Bring to a boil. Reduce heat and simmer for 15 minutes. Add 1 12ounce can of evaporated milk. Remove from heat, pour soup into a food processor, blender, or hand-held blender if necessary. I prefer the hand-held blender!
3.Enjoy!
Freezes well! Garnish with croutons & parmasean cheese!
Number of Servings: 6
Recipe submitted by SparkPeople user 1POTATOE2.