Simple Pumpkin Curry Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 141.0
  • Total Fat: 5.7 g
  • Cholesterol: 17.6 mg
  • Sodium: 287.2 mg
  • Total Carbs: 18.4 g
  • Dietary Fiber: 5.0 g
  • Protein: 6.2 g

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


Introduction

My family loves this warm protein packed soup in the cold months of the year, especially with a dash of cayenne or hot sauce. This is a slightly modified version with lower fat and salt. My family loves this warm protein packed soup in the cold months of the year, especially with a dash of cayenne or hot sauce. This is a slightly modified version with lower fat and salt.
Number of Servings: 8

Ingredients

    1 Tbsp Butter, unsalted
    2 Tbsp Curry Powder
    3 Tbsp Flour
    4 cups Dashi or low sodium vegetable, chicken, or beef broth
    1 29 oz. can of Pumpkin (or 2 - 15 oz. cans)
    1 (12oz.) can evaporated milk
    2 Tbsp. Soy Sauce
    1 Tbsp. Brown Sugar, packed

Tips

You can garnish this with roasted pumpkin seeds, fresh herbs like, cilantro or a dollop of greek yogurt or sour cream.

I never have enough left to freeze. It does have some dairy but I don't think the consistency will change too much.


Directions

Melt butter in a large stock pot. Stir in curry powder and flour until smooth. Cook stirring until mixture starts to bubble. Gradually whisk in the broth. Bring to a boil on medium heat stirring occaisionaly, then cook until thickened stir constantly, about 1 minute. Stir in pumpkin and milk. Season with soy Sauce, and sugar. Add salt and pepper to taste. Bring just to a boil, and pull it from the heat. Garnish if desired and serve.

Serving Size: 8 - 1 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user LDYSABELLA.