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

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

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

*** Explore more Curry Pumpkin Soup Recipes »

Comment
Leave a comment

There are no comments yet!

Name

Message

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#15-minutes-or-less #time-to-make #course #preparation #low-protein #healthy #main-dish #soups-stews #easy #beginner-cook #low-fat #dietary #low-sodium #low-cholesterol #low-saturated-fat #low-calorie #low-carb #inexpensive #healthy-2 #low-in-something