Curried pumpkin soup
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 182.1
- Total Fat: 4.2 g
- Cholesterol: 3.8 mg
- Sodium: 434.3 mg
- Total Carbs: 28.3 g
- Dietary Fiber: 3.9 g
- Protein: 9.5 g
View full nutritional breakdown of Curried pumpkin soup calories by ingredient
Introduction
from Brenda from BrendaNumber of Servings: 4
Ingredients
-
* *Canola Oil, 1 tbsp
* Onions, raw, 1 medium (2-1/2" dia)
* Applesauce, unsweetened, 1 cup
* Granulated Sugar, 0.5 tsp
* Curry powder, 1 tsp
* *Cumin, 1 tsp
* Ginger, ground, .5 tsp
* Salt, .5 tsp
* Cardamom, ground, .25 tsp
* Pepper, black, .25 tsp
* Pumpkin, canned, without salt, 14.5 oz
* Pacific Natural Foods Organic Low Sodium Chicken Broth, 14.5 oz.
* Milk, canned, evaporated, nonfat, 12 fl oz
Directions
Heat the oil in a pan, and add chopped onions. Cook for ~7 min. on medium heat, until onions are softened.
Add the applesauce, sugar, and spices, through the black pepper. Cook 5 minutes on low-medium (careful--soup starts to platter a little, so I covered it).
Add the pumpkin and the broth; cover and simmer 20 minutes.
Stir in the milk (you can use lowfat milk instead, just eyeball for consistency), and puree with a soup blender in batches.
Number of Servings: 4
Recipe submitted by SparkPeople user AUGAUG.
Add the applesauce, sugar, and spices, through the black pepper. Cook 5 minutes on low-medium (careful--soup starts to platter a little, so I covered it).
Add the pumpkin and the broth; cover and simmer 20 minutes.
Stir in the milk (you can use lowfat milk instead, just eyeball for consistency), and puree with a soup blender in batches.
Number of Servings: 4
Recipe submitted by SparkPeople user AUGAUG.