Appetizers / Soups / Salads

Creamy Pumpkin Curry Soup is for Soup.

Creamy Pumpkin Curry Soup takes 15 minutes to prepare.

Creamy Pumpkin Curry Soup takes 15 minutes to cook.

Creamy Pumpkin Curry Soup makes 10 servings.

The ingredients for Creamy Pumpkin Curry Soup are:

3 T olive oil
2 large carrots, sliced
1 med. yellow onion, diced
2 medium zucchini diced
14.5 oz. can light and fat free chicken broth
14.5 oz. can light coconut milk
14.5 oz. can pumpkin puree
1 tsp. grated fresh ginger
2 cloves crushed garlic
2 T curry powder (or more to taste)
1 tsp. sea salt
2 lbs. of protein (i.e., shrimp or chicken)

Here is how you make Creamy Pumpkin Curry Soup:

In a large pot over medium heat, heat up the olive oil then add chicken to brown. (SEE TIP!) Once chicken is browned, add in the carrots and onion and saute for a few minutes. Pour in the broth, coconut milk and pumpkin puree then stir in the ginger, garlic, curry powder and salt. Let simmer for 10 minutes. Add the diced zucchini and continue to cook another 5 minutes.Serving Size: Makes 10 one cup servingsNumber of Servings: 10Recipe submitted by SparkPeople user LANC92.

The nutritional information for Creamy Pumpkin Curry Soup is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 239.3

• Total Fat: 10.0 g
• Cholesterol: 0.0 mg
• Sodium: 408.3 mg
• Total Carbs: 10.1 g
• Dietary Fiber: 3.1 g
• Protein: 28.6 g

Creamy Pumpkin Curry Soup is Indian cuisine.

The dietary needs meet for Creamy Pumpkin Curry Soup is Low Carb