CURRY PUMPKIN SOUP

Curry Pumpkin Soup image

This is the ultimate comfort soup. I've had this recipe for 6 years (I got it from a magazine) and I love it. If you want to use real pumpkin instead of canned, here's the conversion: 1-3/4 cups of puree -- equal to 1 (15-oz.) can pumpkin

Provided by Czarinas Cookbook

Categories Low Protein

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

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Ingredients

3/4 cup chopped Spanish onion
1 teaspoon ginger (i add this cause i like the taste of ginger, but you can skip it)
2 teaspoons olive oil
2 1/2 teaspoons curry powder
salt and pepper
4 cups fat-free low-sodium chicken broth or 4 cups vegetable broth
1 (15 ounce) can pumpkin
2 idaho potatoes, peeled cut into 1 inch cubes
1/4 cup chopped fresh cilantro
1 tablespoon heavy whipping cream or 1 tablespoon half-and-half

Steps:

In a large saucepan, sauté onion and ginger in oil 2 minutes.
Add curry, salt and pepper, stir to coat.
Add broth, pumpkin, potatoes and cream and bring to a boil. Reduce heat to medium, partially cover and cook 8-10 minutes, until potatoes are tender.
Remove from heat and stir in cilantro.
Serve with roll or bread.

Nutrition Facts : Calories 198.7, Fat 5.5, SaturatedFat 1.7, Cholesterol 5.1, Sodium 83.3, Carbohydrate 32.4, Fiber 3.9, Sugar 3.9, Protein 8.6

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