Creamy Pumpkin Curry Soup

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 239.3
  • Total Fat: 10.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 408.3 mg
  • Total Carbs: 10.1 g
  • Dietary Fiber: 3.1 g
  • Protein: 28.6 g

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


Introduction

A savory fall soup that can be made with the protein of your choice or vegetarian! A savory fall soup that can be made with the protein of your choice or vegetarian!
Number of Servings: 10

Ingredients

    3 T olive oil
    2 large carrots, sliced
    1 med. yellow onion, diced
    2 medium zucchini diced
    14.5 oz. can light and fat free chicken broth
    14.5 oz. can light coconut milk
    14.5 oz. can pumpkin puree
    1 tsp. grated fresh ginger
    2 cloves crushed garlic
    2 T curry powder (or more to taste)
    1 tsp. sea salt
    2 lbs. of protein (i.e., shrimp or chicken)

Tips

If you are using shrimp in combination with the chicken or shrimp alone, do not stir it in until you add the zucchini otherwise it will be overcooked and rubbery!

Also if you want to reduce the amount of broth, it will be a bit thicker and you could serve this over rice.


Directions

In a large pot over medium heat, heat up the olive oil then add chicken to brown. (SEE TIP!) Once chicken is browned, add in the carrots and onion and saute for a few minutes. Pour in the broth, coconut milk and pumpkin puree then stir in the ginger, garlic, curry powder and salt. Let simmer for 10 minutes. Add the diced zucchini and continue to cook another 5 minutes.

Serving Size: Makes 10 one cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user LANC92.