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Pumpkin Creamy Curry Soup
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This soup is easy, different and satisfying. Be sure to smell your curry powder before adding it to the soup: If it has a musty odor, substitute ground cumin instead.
2 tablespoons butter
1 small onion, chopped
1 small clove of garlic, pushed through a press
2 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (14-1/2 ounces) reduced-sodium chicken broth, plus 1 can water
1 can (15 ounces) pumpkin puree
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
Servings: 6
Prep time: 15 minutes
Bake/Cook time: 30 minutes
Carbohydrates: 6 grams
Net Carbs: 4 grams
Fiber: 2 grams
Protein: 1.5 grams
Fat: 12 grams
Calories: 132
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