Coconut Curried Pumpkin Soup
7.0g
Net Carbs
3.7g
Protein
14.8g
Fat
2.5g
Fiber
175
Calories
Cooking tip: Did you know that you can easily portion out and freeze soup to save for a busy night down the road? When ready to reheat, either microwave or heat up in a pot over the stove with a splash of water.
Ingredients:
- 2 teaspoons Curry Powder
- 15 ounces Pumpkin (Without Salt, Canned)
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 14 1/2 fluid ounces Tap Water
- 3/4 14 ounces can Coconut Cream
- 2 tablespoons Unsalted Butter Stick
- 1 small Onion
- 1/2 teaspoon Garlic
- 1 14.5 ounces can Chicken Broth, Bouillon or Consomme
Directions:
- Melt butter in a large saucepan over medium heat. Dice the onion and mince the garlic. Cook white onion until softened, 5 minutes. Add garlic, curry powder, salt and pepper and cook 1 minute more.
- Add broth, water and pumpkin; mix well. Reduce heat to low. Cook, stirring occasionally, for 20 minutes. Stir in coconut milk.
- Purée soup in blender in several batches until smooth. Return to saucepan. Reheat and serve. Complete your meal by adding diced or shredded chicken.
