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    You are in: Home / Recipes / Pumpkin Curry Soup Recipe
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    Pumpkin Curry Soup

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    5 mins

    20 mins

    GREG IN SAN DIEGO's Note:

    This is a tasty cream-style soup, but it doesn't have all the extra calories! For a little extra creamy texture use whole milk or a combination of whole and fat free milk. You can also use canned pumpkin rather than fresh.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a large pot or Dutch oven over medium-high heat, add butter, onions and garlic. Cook and stir for 5 minutes.
    2. 2
      Add chicken broth, pumpkin, curry, cayenne and cumin. Reduce heat and simmer for an additional 15 minutes. If you have used fresh pumpkin, you will need to cook it until it is soft, when poked with a toothpick. You will also need to puree the soup in a blender or with a stick blender.
    3. 3
      Add the milk and stir.
    4. 4
      Serve in pre-heated bowls.
    5. 5
      Garnish with sour cream, basil leaves and cayenne if desired.

    Ratings & Reviews:

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    Nutritional Facts for Pumpkin Curry Soup

    Serving Size: 1 (402 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 243.9
     
    Calories from Fat 71
    29%
    Total Fat 7.9 g
    12%
    Saturated Fat 4.4 g
    22%
    Cholesterol 16.4 mg
    5%
    Sodium 1339.5 mg
    55%
    Total Carbohydrate 39.0 g
    13%
    Dietary Fiber 12.0 g
    48%
    Sugars 17.4 g
    69%
    Protein 9.5 g
    19%

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