CURRIED PUMPKIN VEGETABLE SOUP/STEW

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Curried Pumpkin Vegetable Soup/Stew image

I love fall for the abundace of sugar pumpkins, I usually have roasted pumpkin in the fridge. Always looking for different ways to use it, I found this recipe on Eat Better America and because I can never leave well enough alone..... I changed it.The original recipe called for frozen vegies, no beans, and just the curry powder. This soup was easy and tasty, not to mention healthy! Wonderful on a cold fall day. I hope you enjoy my variations.

Provided by Bobbie537

Categories     Stew

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 17

1 tablespoon olive oil
1 large onion, chopped
1 green pepper, chopped
2 carrots, chopped
2 stalks celery, chopped
2 poblano chiles, pepers chopped
3 garlic cloves, minced
2 cups mashed pumpkin, canned
1 (14 ounce) can diced tomatoes
1 (15 ounce) can chickpeas, drained
3 cups chicken stock
2 teaspoons curry powder
1 teaspoon paprika
3/4 teaspoon cumin
3/4 teaspoon coriander
2 bay leaves
salt and pepper

Steps:

  • 1. In large pot heat olive oil, add onions, carrot, celery, green and pablano peppers, and garlic. Saute until soft.
  • 2. Add curry, paprika, cumin, coriander and bay leaves. Cook until fragrant.
  • 3. Add mashed pumpkin, stir to combine.
  • 4. Add tomatos and chickpeas, stir to combine.
  • 5. Finally add the chicken stock. You can also use vegetable stock to make this vegetarian.
  • 6. Let simmer until desired consistency. I prefer a thicker stew.
  • 7. Enjoy!

Nutrition Facts : Calories 309.6, Fat 7.6, SaturatedFat 1.3, Cholesterol 5.4, Sodium 623.9, Carbohydrate 50.4, Fiber 9.4, Sugar 11.6, Protein 13.2

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