Appetizers / Soups / Salads

Coconut Curry Pumpkin Soup is for Soup.

Coconut Curry Pumpkin Soup takes 30 minutes to prepare.

Coconut Curry Pumpkin Soup takes 30 minutes to cook.

Coconut Curry Pumpkin Soup makes 4 servings.

The ingredients for Coconut Curry Pumpkin Soup are:

2 C. hubbard squash, cooked and cubed
1.5 c. Thai Coconut Curry Culinary Broth

Here is how you make Coconut Curry Pumpkin Soup:

Cook hubbard squash until soft. If using a fresh whole squash, pierce and microwave until outer skin is soft. Takes about 15 minutes, microwaving it about 5 minutes, then testing for softness. Cut in half and scoop out seeds. I used 1/2 of the squash for this recipe and reserved the rest. Cook squash in broth over medium heat in a saucepan about 15 minutes, or until heated through. Puree heated mixture in a blender or food processor, and serve.Serving Size: 4 1 cup servingsNumber of Servings: 4Recipe submitted by SparkPeople user KATMAT49.

The nutritional information for Coconut Curry Pumpkin Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 30.7

• Total Fat: 0.3 g
• Cholesterol: 0.0 mg
• Sodium: 382.8 mg
• Total Carbs: 6.9 g
• Dietary Fiber: 0.0 g
• Protein: 1.2 g