Pumpkin Curry Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 193.7
- Total Fat: 15.0 g
- Cholesterol: 49.2 mg
- Sodium: 524.0 mg
- Total Carbs: 11.2 g
- Dietary Fiber: 3.1 g
- Protein: 5.3 g
View full nutritional breakdown of Pumpkin Curry Soup calories by ingredient
Introduction
A delicious cool-weather treat to warm your insides up! A delicious cool-weather treat to warm your insides up!Number of Servings: 8
Ingredients
-
2 tablespoons butter
2 medium onions, chopped (1 cup)
1 medium carrot, chopped (1/2 cup)
1 stalk celery, chopped (1/2 cup)
1 teaspoon curry powder
1 teaspoon pumpkin-pie spice
2 cans (15 ounces) each pumpkin
2 cans (14 ounces) each reduced-sodium chicken broth
2/3 cup water
1 cup heavy cream,half-and-half or light cream
1/2 teaspoon salt
1/4 teaspoon ground black pepp
Directions
2. In 4-quart Dutch oven melt butter over medium heat. Add onions, carrot and celery. Cook 10 minutes, stirring occasionally, until softened. Add curry powder and pumpkin-pie spice. Cook and stir 1 minute. Add pumpkin, broth and water. Increase heat to medium-high; bring to boiling. Reduce heat to medium-low. Simmer, covered, 15 minutes. Remove from heat; cool slightly.
3. In food processor or blender, add one-third of the pumpkin mixture at a time, cover, and process or blend until smooth. Return mixture to the Dutch oven after each batch is processed.
4. Stir half-and-half, salt and pepper into pumpkin mixture; heat through. Sprinkle each serving with Orange-Cranberry Topper.
Number of Servings: 8
Recipe submitted by SparkPeople user LA_GUERITA.
3. In food processor or blender, add one-third of the pumpkin mixture at a time, cover, and process or blend until smooth. Return mixture to the Dutch oven after each batch is processed.
4. Stir half-and-half, salt and pepper into pumpkin mixture; heat through. Sprinkle each serving with Orange-Cranberry Topper.
Number of Servings: 8
Recipe submitted by SparkPeople user LA_GUERITA.