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Pumpkin Curry Soup
Creamy curry pumpkin soup recipe.
Course
Soup, Soup Main Dish
Cuisine
Indian
Prep Time
15
minutes
minutes
Cook Time
30
minutes
minutes
0
minutes
minutes
Total Time
45
minutes
minutes
Servings
6
servings
Calories
198
kcal
Author
Leigh Anne Wilkes
Ingredients
1
large onion
diced
1/4
C
butter
1
tsp
curry powder
3
C
chicken broth
3
C
canned pumpkin
1
tsp
salt
1 /2
tsp
coriander
1/8
tsp
red pepper flakes
1
C
coconut milk or half and half
pepitas and parsley for garnish
Instructions
In a large pan saute onions in butter until softened.
Add in curry and stir for a few minutes.
Place in blender or food processor and puree until smooth
Return to pan and add chicken broth, pumpkin, salt and milk
Heat through.
Do not bring to a boil or milk will curdle.
Garnish with pepitas and parsley.
Nutrition
Calories:
198
kcal
|
Carbohydrates:
13
g
|
Protein:
3
g
|
Fat:
16
g
|
Saturated Fat:
12
g
|
Cholesterol:
20
mg
|
Sodium:
898
mg
|
Potassium:
456
mg
|
Fiber:
4
g
|
Sugar:
5
g
|
Vitamin A:
19313
IU
|
Vitamin C:
15
mg
|
Calcium:
52
mg
|
Iron:
3
mg