Creamy Pumpkin Curry Soup
5.5g
Net Carbs
1.9g
Protein
4.7g
Fat
2.6g
Fiber
76
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:
- 1/4 teaspoon Black Pepper
- 2 teaspoons Curry Powder
- 14 1/2 fluid ounces Tap Water
- 1 clove Garlic
- 1 teaspoon Salt
- 1 small Onion
- 1 3/4 cups Soup, chicken broth, canned, less/reduced sodium
- 3/4 cup Coconut Milk Unsweetened
- 2 tablespoons Unsalted Butter Stick
- 15 ounces Pumpkin (Without Salt, Canned)
Directions:
- Melt the butter in a large saucepan over medium heat. Dice onion and add to the pan, cooking for 5 minutes, until softened. Add minced garlic, curry powder, salt and pepper and cook 1 minute more.
- Add the broth, water and pumpkin; mix well and bring to a simmer. Reduce heat to low and cook for 20 minutes, stirring occasionally.
- Stir in the coconut milk. Purée the soup with an immersion blender or let it cool some and blend in batches in a regular blender until smooth. If needed, heat through before serving.
- Each serving is about 1 cup.
