Curried Pumpkin & Eggplant Soup Recipe

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A slow cooked vegetarian soup made with fresh pumpkin, eggplant, and garbanzo beans. Brought to you by dLife®

This recipe is:

Diabetic Friendly

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Curried Pumpkin & Eggplant Soup Recipe
  • Prep: 15 min. Cook: 6 hours
  • Yield: 8 Servings
    •
15 360 375

Ingredients

  • 1 whole eggplant, cut into 1/2-inch cubes (about 5 cups)
  • 3 cup fresh cubed pumpkin
  • 15 ounces canned garbanzo beans, rinsed and drained
  • 1 can (14-1/2 ounces) unsalted diced tomatoes, undrained
  • 2 teaspoons minced fresh gingerroot
  • 2 teaspoons curry powder
  • 1/2 teaspoons ground coriander
  • 1/8 teaspoons ground cayenne (red pepper)
  • 4 cups low sodium chicken broth
  • 8 ounces tomato sauce
  • 1/2 cup dry roasted salted cashews, optional

Directions

  • In 4 to 5 qt. slow cooker combine eggplant, pumpkin, garbanzo beans, and undrained tomatoes.
  • Sprinkle with ginger, curry powder, coriander, and cayenne pepper.
  • In medium bowl, combine chicken broth and tomato sauce. Pour over vegetable mixture in cooker.
  • Cover and cook on low heat setting for 6 to 8 hours or on high heat setting for 3 to 4 hours.
  • Sprinkle each serving with cashews (optional).

Nutritional Facts 1 serving equals 93 calories, 1 g fat (trace saturated fat), 619 mg sodium, 16 g carbohydrate, 6 g protein. Diabetic Exchanges: 1-1/4 vegetable, 1/2 starch, 1/4 lean meat, 1/4 fat.

Originally published as Curried Pumpkin & Eggplant Soup Provided by dLife®

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