Curried Pumpkin Soup Recipe

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This soup is wonderfully warming on an autumn day. The subtle curry flavor enhances the pumpkin.

This recipe is:

Quick

Diabetic Friendly

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Curried Pumpkin Soup Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

5 20 25

Ingredients

1 small onion, chopped
1 teaspoon vegetable oil
2 cups reduced-sodium chicken broth
1-1/2 cups canned pumpkin
1 tablespoon lemon juice
1 teaspoon curry powder
1 teaspoon sugar
1/2 teaspoon salt-free seasoning blend
Dash pepper
1/2 cup fat-free evaporated milk
Minced fresh parsley

Directions

In a saucepan over medium heat, saute onion in oil until tender. Add the broth, pumpkin, lemon juice, curry powder, sugar, salt if desired and pepper; bring to a boil. Reduce heat; cover and simmer for 15 minutes.
Stir in milk; heat through. Garnish with parsley. Yield: 4 servings.

Lighter version: Curried Pumpkin Soup

Nutritional Facts 1 cup equals 98 calories, 2 g fat (0 saturated fat), 2 mg cholesterol, 611 mg sodium, 16 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchanges: 1 starch, 1/2 vegetable.

Originally published as Curried Pumpkin Soup in Taste of Home's Down-Home Diabetic Cookbook Annual 2000, p87