Pumpkin Curry Soup
Simply made, creamy pumpkin soup with curry. Done and ready for eating in less than 30 minutes.
Servings: 8
Calories: 119kcal
Ingredients
- 2 Tablespoons butter
- 1 cup chopped onion
- 3 teaspoons minced garlic
- 1 1/2 teaspoons curry
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 32 ounce container chicken stock (can substitute vegetable)
- 1 15 ounce can pumpkin
- 1 12 ounce can evaporated milk
Instructions
- Melt butter in a large soup pan. Add onion and garlic, cook until onion is translucent.
- Stir in spices and cook for one minute. Add chicken stock and pumpkin, bring to a boil. Simmer on low for 15 minutes. Stir in evaporated milk.
- Blend with a stick blender until smooth.
- Serve hot!
Notes
Recipe from Our Eating Habits
Nutrition
Serving: 1g | Calories: 119kcal | Carbohydrates: 10g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 22mg | Sodium: 248mg | Fiber: 1g | Sugar: 7g