Pumpkin Soup - curried -Low Calorie
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 75.1
- Total Fat: 2.0 g
- Cholesterol: 0.0 mg
- Sodium: 282.3 mg
- Total Carbs: 13.2 g
- Dietary Fiber: 4.2 g
- Protein: 2.1 g
View full nutritional breakdown of Pumpkin Soup - curried -Low Calorie calories by ingredient
Introduction
I took another pumpkin soup on this site and made it even more low calorie/low fat, and I think it's delicious! I took another pumpkin soup on this site and made it even more low calorie/low fat, and I think it's delicious!Number of Servings: 10
Ingredients
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2 cans plain pumpkin
6 cups vegetable broth
1 cup or more water (to taste and thickness)
1 large onion, diced
1 TB olive or coconut oil
4 cloves (more or less to taste) garlic minced
2 to 4 TB curry (to taste)
4 tsp. (to taste) minced ginger, fresh or jarred
salt & pepper to taste
Directions
In heavy pot, saute onion & garlic in oil 2-3 minutes until soft; add curry powder, stirring in for about 1 minute. (add ginger now if fresh-at the end to taste if from jar).
Stir pumpkin in to blend, cook for about 5 minutes. Whisk in veg. broth to blend, add water if needed. Simmer for 20 minutes or so stirring occasionally. Cook on low until thickens - may choose to add more stock or water at this point. Salt and pepper to taste. Mine made 10 cups.
Number of Servings: 10
Recipe submitted by SparkPeople user NUNGIE.
Stir pumpkin in to blend, cook for about 5 minutes. Whisk in veg. broth to blend, add water if needed. Simmer for 20 minutes or so stirring occasionally. Cook on low until thickens - may choose to add more stock or water at this point. Salt and pepper to taste. Mine made 10 cups.
Number of Servings: 10
Recipe submitted by SparkPeople user NUNGIE.
Member Ratings For This Recipe
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ALILDUCKLING
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KMIHEVC