Pumpkin Curry Soup
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 167.9
- Total Fat: 7.3 g
- Cholesterol: 0.0 mg
- Sodium: 1,134.0 mg
- Total Carbs: 19.9 g
- Dietary Fiber: 6.3 g
- Protein: 6.0 g
View full nutritional breakdown of Pumpkin Curry Soup calories by ingredient
Number of Servings: 4
Ingredients
-
1 can pumpkin puree
1 can lite coconut milk
1 large onion, diced
1 package frozen spinach, defrosted and chopped
3 cloves garlic
1 tsp hot curry powder
1 tsp sweet curry powder
4 cups chicken or vegetable stock
Directions
Saute onion and garlic in a large pot til softened.
Add 1 can pumpkin puree and 1 can lite coconut milk (be sure to NOT use the sweetened coconut milk that you'd use in drinks)
add chicken or vegetable stock and stir -
Puree with hand blender or in batches in real blender if desired
Add curry powder (note: start with a little bit of curry and add more, it can be a little hot if you're not watching it)
Add spinach
when spinach is heated thru, serve soup
Number of Servings: 4
Recipe submitted by SparkPeople user MALEFICENT1964.
Add 1 can pumpkin puree and 1 can lite coconut milk (be sure to NOT use the sweetened coconut milk that you'd use in drinks)
add chicken or vegetable stock and stir -
Puree with hand blender or in batches in real blender if desired
Add curry powder (note: start with a little bit of curry and add more, it can be a little hot if you're not watching it)
Add spinach
when spinach is heated thru, serve soup
Number of Servings: 4
Recipe submitted by SparkPeople user MALEFICENT1964.