Ellen's curried pumpkin chicken supper soup with pasta

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4.7 of 5 (3)

Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 349.1

Total Fat: 11.1 g
Cholesterol: 32.5 mg
Sodium: 183.7 mg
Total Carbs: 43.8 g
Dietary Fiber: 10.8 g
Protein: 22.0 g

View full nutritional breakdown of Ellen's curried pumpkin chicken supper soup with pasta calories by ingredient

Introduction

WATERMELLEN described her soup with sunflower seeds instead of pasta WATERMELLEN described her soup with sunflower seeds instead of pasta

Minutes to Prepare: 30

Minutes to Cook: 60

Number of Servings: 6

Ingredients

2 tbsp Curry powder

1 clove Garlic

2 slices (1" dia) Ginger Root

2 cup, chopped Onions, raw

1.50 cup, cubes Yams

12 oz Tyson boneless, skinless chicken breast

1 serving A Taste of Thai - LIte Coconut Milk - WHOLE can (398 ml)

1.75 cup Libbys 100% pure pumpkin, canned

40 grams Cilantro, raw

3 stalk, large (11"-12" long) Celery, raw

2 tbsp Extra Virgin Olive Oil

1.75 cup Del Monte Diced Tomatoes, No Salt Added

143 grams bentilia red lentil rotini

3 tbsp Coconut Flakes, Organic, Unsweetened

Tips

choose your pasta, sunflower seeds, beans

Directions

Onions, celery and garlic are sautéed gently in a little bit of oil.
Chicken also cooked in oil.
Add cans of tomatoes with enough water to rinse the cans
Add can of pumpkin puree, cubed sweet potatoes, ginger and curry.
Added 1 whole can of water
Simmer until veggies are tender (well-cooked tomatoes, yams).
Add red lentil pasta. Cook for a while until pasta is cooked.
Remove from heat add coconut milk, cilantro.

Serving Size: 6 servings