Simple Pumpkin Curry Soup
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.
Serving Size: 8 - 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user LDYSABELLA.