Quick Curried Pumpkin Soup Recipe

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This soup is wonderfully warming on an autumn day. The subtle curry flavor enhances the pumpkin.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
Quick Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings


  • 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

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


  1. 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.
  2. Stir in milk; heat through. Garnish with parsley. Yield: 4 servings.
Originally published as Curried Pumpkin Soup in Taste of Home's Down-Home Diabetic Cookbook Annual 2000, p87

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