Curried Pumpkin Soup

Curried Pumpkin Soup


This is a no question tasty soup that keeps up to 3 days in the fridge, and freezes well. afterward you ladle this soup into individual bowls, swirl a dollop of bitter cream or yogurt into the soup.

The ingredient of Curried Pumpkin Soup

  1. 4 Macintosh apples - peeled, cored and chopped
  2. 1 tablespoon butter
  3. 1 onion, finely chopped
  4. 2 cloves garlic, crushed
  5. 1 tablespoon curry powder
  6. 1 teaspoon field cumin
  7. 1 (15 ounce) can pumpkin puree
  8. 4 cups chicken broth
  9. 1 cup water
  10. 1 teaspoon white sugar

The instruction how to make Curried Pumpkin Soup

  1. Melt butter in a large saucepan higher than medium heat. ensue onion, garlic, curry, and cumin; saute, stirring often, until onion is soft and fragrant.
  2. protest in apples, pumpkin, broth, water, and sugar. Bring to a boil, stirring often. Cover, and edit 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, exceeding low heat.

Nutritions of Curried Pumpkin Soup

calories: 130.8 calories
carbohydrateContent: 22.6 g
cholesterolContent: 5.1 mg
fatContent: 3.4 g
fiberContent: 5 g
proteinContent: 4.7 g
saturatedFatContent: 1.6 g
sodiumContent: 696.5 mg
sugarContent: 13.9 g


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