Curry-Spiced Pumpkin Soup
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 95.4
- Total Fat: 4.0 g
- Cholesterol: 2.7 mg
- Sodium: 133.6 mg
- Total Carbs: 12.7 g
- Dietary Fiber: 2.0 g
- Protein: 3.3 g
View full nutritional breakdown of Curry-Spiced Pumpkin Soup calories by ingredient
Introduction
Autumn in a bowl Autumn in a bowlNumber of Servings: 16
Ingredients
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3 Tbsp Vegetable Oil
2 medium onions halved and sliced thin
1 large carrot, halved lengthwise and sliced
2 medium apples, peeled and sliced
2 Tbsp chopped fresh ginger
2 medium garlic cloves
2 Tbsp mild or medium curry powder
3 Tbsp flour
6 cups chicken or vegetable stock
28 oz pumpkin puree or canned pumpkin
3 Tbsp lime juice
salt to taste
Directions
1. Put oil in soup pot over medium heat. Add the onions, carrot, apple, ginger and garlic and cook until softened-about 5 minutes. Add flour and curry powder and cook another 2 minutes
2. Slowly stir in stock. mix in Pumpkin and lime juice. Bring soup to a simmer and then simmer for 15 minutes or until apples are very tender.
3. Puree the soup in food processor, blender or in the pot using an immersion blender. Return the soup to simmer.
4. Add salt to taste (will affect sodium levels)
Makes 16 one-half cup servings
From the Ottawa Citizen Oct. 29, 2009 edition
Number of Servings: 16
Recipe submitted by SparkPeople user KRAZZYLEGGS.
2. Slowly stir in stock. mix in Pumpkin and lime juice. Bring soup to a simmer and then simmer for 15 minutes or until apples are very tender.
3. Puree the soup in food processor, blender or in the pot using an immersion blender. Return the soup to simmer.
4. Add salt to taste (will affect sodium levels)
Makes 16 one-half cup servings
From the Ottawa Citizen Oct. 29, 2009 edition
Number of Servings: 16
Recipe submitted by SparkPeople user KRAZZYLEGGS.
Member Ratings For This Recipe
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WEKIMER
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KIFTYK