Curried Pumpkin Soup

Curried Pumpkin Soup

Curried Pumpkin Soup

Servings:*

5

Ingredients

  • 1/4 cup Butter
  • 1 cup chopped onion
  • 1/2 teaspoon Minced Garlic
  • 3 cups vegetable or chicken broth
  • 1 teaspoon Curry Powder
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper
  • 1 (15 ounce) can pumpkin
  • 1 cup Milk

Directions

  1. In large saucepan, melt butter over medium heat. Cook onion and garlic until soft (about 5 minutes).
  2. Stir in broth, curry powder, coriander and pepper. Simmer 10 minutes.
  3. Stir in pumpkin and milk; simmer until heated through (about 5 minutes). Do not boil.
  4. Special Diets:
  5. Reduced Sodium: Replace chicken broth with 2 (10 1/2 ounces) cans ready-to-serve low salt chicken broth. 148 mg sodium per serving.
  6. Diabectic Exchange (for original recipe): 1/4 milk exchange & 2 vegetable exchanges & 2 fat exchanges per serving.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.