Coconut Curry Pumpkin Soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 30.7
  • Total Fat: 0.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 382.8 mg
  • Total Carbs: 6.9 g
  • Dietary Fiber: 0.0 g
  • Protein: 1.2 g

View full nutritional breakdown of Coconut Curry Pumpkin Soup calories by ingredient


Introduction

Easy, creamy soup. Easy, creamy soup.
Number of Servings: 4

Ingredients

    2 C. hubbard squash, cooked and cubed
    1.5 c. Thai Coconut Curry Culinary Broth

Directions

Cook hubbard squash until soft. If using a fresh whole squash, pierce and microwave until outer skin is soft. Takes about 15 minutes, microwaving it about 5 minutes, then testing for softness. Cut in half and scoop out seeds. I used 1/2 of the squash for this recipe and reserved the rest. Cook squash in broth over medium heat in a saucepan about 15 minutes, or until heated through. Puree heated mixture in a blender or food processor, and serve.

Serving Size: 4 1 cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user KATMAT49.