Curry Pumpkin SoupSubmitted by smood
Makes 3 servings
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Coconut milk, pumpkin, turkey..
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Ingredients
| 1 |
tablespoon butter |
| 1/2 |
onion, chopped |
| 2 |
cups carrots, chopped |
| 2 |
stalks celery, chopped |
| 1 |
clove garlic, minced |
| 3/4 |
cup chicken broth |
| 1 1/2 |
teaspoons curry powder |
| 1/4 |
teaspoon salt, or to taste |
| 1 1/2 |
cups pumpkin |
| 1 |
cup coconut milk lite |
| 3 |
oz. turkey |
Directions
- In a large saucepan melt butter over medium-low heat. Add chopped vegetables and saute until just tender. Add garlic and vegetable broth; bring to a simmer. Cover and simmer for 20 minutes. Add 1 1/2 teaspoons curry powder and 1/2 teaspoon salt, along with the pepper, parsley, and pumpkin.
- Stir in milk until well blended. Working with batches, blend until smooth and pour back into the saucepan. Heat through; taste and add more salt and curry powder as needed.
Categories
Soup
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Serving Size 399.7g |
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Amount Per Serving |
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Total Carbohydrates 21.5g 7%
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| Vitamin A 561% |
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Vitamin C 19% |
| Calcium 11% |
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Iron 19% |
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
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Legend
Calorie Breakdown (?)
Daily Values (?)
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Nutritional Analysis
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