Pumpkin Sweet Potato Curry Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 246.3
  • Total Fat: 4.8 g
  • Cholesterol: 3.9 mg
  • Sodium: 596.0 mg
  • Total Carbs: 45.7 g
  • Dietary Fiber: 9.1 g
  • Protein: 8.4 g

View full nutritional breakdown of Pumpkin Sweet Potato Curry Soup calories by ingredient
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Slightly Indian flavored fall/winter soup. Slightly Indian flavored fall/winter soup.
Number of Servings: 6


    Pumpkin, canned, without salt, 3 cup (1 large can)
    Onions, raw, 1 large, chopped
    Sweet potato, 1 large, cut into cubes
    Chicken Broth, 2 cup
    Garlic, 1 clove
    Vanilla Yogurt, 1 cup
    Allspice, 1 tbsp
    Cumin seed, 1 tbsp
    Cloves, ground, 1 tsp
    Curry powder, 1 tsp
    Chickpeas (garbanzo beans), 2 cup
    Vegetable Oil, 1 tbsp


Chop and saute the onion and garlic in the bottom of a large pan. When the onion is translucent, add all remaining ingredients except the yogurt and cook until the sweet potato is soft. Use a stick blender to puree the soup until it's smooth. Stir in the yogurt. Serve.

You may add salt to taste when you serve it. Can also be made in a crockpot if you wish to slow-cook it, after you saute the onions and garlic.

Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user J-HANSEN.

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