Creamy Pumpkin Curry Soup

Creamy Pumpkin Curry Soup

none

2 tablespoons butter 1 small onion; chopped 1 small garlic clove; pressed 2 teaspoons curry powder 1/2 teaspoon salt 1/4 teaspoon freshly-ground black pepper 1 can reduced-sodium chicken broth - (14; plus 1 can water 1 can pumpkin puree - (15 oz) 3/4 cup coconut milk

Melt butter in a large saucepan over medium heat. Cook onion 5 minutes, until softened. Add garlic, curry powder, salt and pepper and cook 1 minute more.

Add broth, water and puree; mix well. Reduce heat to low. Cook, stirring occasionally, for 20 minutes. Stir in coconut milk.

Puree soup in blender in batches until smooth. Heat through before serving.

This recipe yields 6 servings.

Carbohydrates: 6 grams Net Carbs: 4 grams Fiber: 2 grams Protein: 1.5 grams Fat: 12 grams Calories: 132

Comments: Be sure to smell your curry powder before adding it to the soup: If it has a musty odor, substitute ground cumin instead.

Description: "This soup is easy, different and satisfying." Source: S(Formatted for MC6): "06-23-2003 by Joe Comiskey - Mad's Recipe Emporium" - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 113 Calories; 11g Fat (83.7% calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 10mg Cholesterol; 223mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fruit; 2 Fat.

Nutr. buttoc. : 0 0 0 0 0 0 0 0 0 0

Contributor: n/a

Yield: 6 servings

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.73 **

-- -Alan