Pumpkin Curry Soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 138.0
  • Total Fat: 7.0 g
  • Cholesterol: 18.0 mg
  • Sodium: 662.4 mg
  • Total Carbs: 16.7 g
  • Dietary Fiber: 3.9 g
  • Protein: 3.3 g

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

Turn to this fast and easy one pot wonder on those cool nights when a warm cup of soup, a good book and a cozy blanket are just what you need. Turn to this fast and easy one pot wonder on those cool nights when a warm cup of soup, a good book and a cozy blanket are just what you need.
Number of Servings: 4

Ingredients

    1T Land O' Lakes Light Butter

    1 1/2 T whole wheat flour

    1T curry powder

    2 cups vegetable broth

    1 - 15 oz. can of pumpkin puree

    3/4 cup half and half*

    1T soy sauce

    1/2 T white sugar

    salt and pepper to taste

    *NOTE: You could lower the fat content by using fat free half and half.


Directions

Melt butter in a 2 quart saucepan. Stir in flour and curry powder until smooth. Cook the mixture while stirring until mixture begins to bubble. Gradually wisk in the vegetable broth and continue stirring until mixture thickens. Stir in pumpkin, half and half, soy sauce, sugar, and salt and pepper to taste. Bring up to a boil and remove from heat.


You could add a swirl of sour cream, or plain yogurt with a few roasted pumpkin seeds.

Number of Servings: 4

Recipe submitted by SparkPeople user MRSDUDLEY.

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