Savory Pumkin Curry Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 52.7
  • Total Fat: 1.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 246.0 mg
  • Total Carbs: 8.7 g
  • Dietary Fiber: 0.3 g
  • Protein: 2.2 g

View full nutritional breakdown of Savory Pumkin Curry Soup calories by ingredient
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Introduction

This savory curry soup is perfect on a chilly, fall afternoon. Top with fat-free sour cream, chives, and serve with a slice of dark rye bread or a low-cal bran muffin. Soup can be frozen in 1 cup plastic containers, and heated in the microwave later, for a quick lunch or side. This savory curry soup is perfect on a chilly, fall afternoon. Top with fat-free sour cream, chives, and serve with a slice of dark rye bread or a low-cal bran muffin. Soup can be frozen in 1 cup plastic containers, and heated in the microwave later, for a quick lunch or side.
Number of Servings: 6

Ingredients

    Canned Pumpkin 1-15 oz. can
    Carnation Evaporated Milk 2% 1-12 can (or non-fat)
    1/2 cup finely chopped onion
    2-3 cloves of garlic minced (3 for garlic lovers)
    3 cups fat-free chicken broth
    1 Tbsp. Whipped Butter
    1 tsp. salt
    1.5 tsp. curry powder
    .5 tsp cumin (optional)
    Dash of Pepper
    Dash of Parsley (fresh or flakes)



Directions

Melt butter into large saucepan over medium heat. Saute onion and garlic in butter for 2-3 minutes. Add in curry, cumin, salt, pepper, and parsley. Cook for 1 minute.
Add in broth and pumpkin; bring to boil. Reduce heat and cook on low, stirring occasionally for 20 minutes. Stir in evaporated milk, and cook over low heat for 10 minutes. Cool and enjoy.

Number of Servings: 6

Recipe submitted by SparkPeople user B189HAL.

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