Curried Pumpkin Soup
Fall in love with this yummy, nutritious curried pumpkin soup. The perfect comfort food for a chilly day!
Ingredients
- 2 tablespoons pumpkin seeds (optional)
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 yellow onion, finely chopped
- 2 tablespoons curry powder
- 1 tablespoons cumin
- 1 tablespoon ground turmeric
- 4 cups vegetable broth
- 1 (29 ounce) can pumpkin
- 1 tablespoon white sugar
- 1 1/2 cups half-and-half cream
- 2 tablespoons soy sauce
- salt and pepper to taste
Preparation
- Preheat oven to 375 degrees F (190 degrees C). Arrange pumpkin seeds in a single layer on a baking sheet. Toast in preheated oven for about 10 minutes, or until seeds begin to brown.
- Melt butter in a large pot over medium heat. Stir in flour and curry powder until smooth. Cook, stirring, until mixture begins to bubble, then add onions.
- Gradually whisk in broth, and cook until thickened. Stir in pumpkin and half-and-half.
- Season with soy sauce, sugar, salt, spices and pepper.
- Bring just to a boil, and then remove from heat.
- Garnish with roasted pumpkin seeds.
Nutritional Value
- Serving size is about 2 cups.
- Calories: 266
- Fat: 16g
- Cholesterol: 0mg
- Sodium: 528mg
- Carbohydrates: 43g
- Fiber: 8g
- Iron: 4mg
- Calcium: 74mg
- Protein: 6g
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