Curried Pumpkin Soup

Curried Pumpkin Soup Recipe

Description

Macintosh apples and pumpkin pulp are pureed with sauteed aromatic vegetables and curry seasonings in this soup which is garnished with a swirl of sour cream.

Ingredients

  • 4 medium (2-3/4" dia) (approx 3 per lb)s Macintosh apples - peeled, cored and chopped
  • 1 tablespoon butter
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1 (15 ounce) can pumpkin puree
  • 4 cups chicken broth
  • 1 cup water
  • 1 teaspoon white sugar

Instructions

  1. Melt butter in a large saucepan over medium heat. Add onion, garlic, curry, and cumin; saute, stirring often, until onion is soft and fragrant.
  2. Stir in apples, pumpkin, broth, water, and sugar. Bring to a boil, stirring often. Cover, and reduce heat to low. Simmer for 25 minutes, stirring occasionally.
  3. Puree soup in a food processor or a blender.
  4. Return soup to saucepan; reheat, covered, over low heat.

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Nutritional Information

Curried Pumpkin Soup

Servings Per Recipe: 6
Calories: 130.8
% Daily Value *
protein: 10 %
carbohydrates: 7 %
exchange other carbs:
dietary fiber: 20 %
sugars:
fat: 5 %
saturated fat: 8 %
cholesterol: 2 %
vitamin a iu: 224 %
niacin equivalents: 22 %
vitamin b6: 9 %
vitamin c: 15 %
folate: 5 %
calcium: 5 %
iron: 11 %
magnesium: 10 %
potassium: 12 %
sodium: 28 %
thiamin: 5 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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