Quick Curried Pumpkin Soup Recipe

4 1
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Quick Curried Pumpkin Soup Recipe

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4 1
Publisher Photo
This soup is wonderfully warming on an autumn day. The subtle curry flavor enhances the pumpkin.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 small onion, chopped
  • 1 teaspoon cooking oil
  • 2 cups low-sodium chicken broth
  • 1-1/2 cups cooked or 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 evaporated skim milk
  • Chopped fresh parsley

Directions

In a saucepan over medium heat, saute the onion in oil until tender. Add 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.
Originally published as Curried Pumpkin Soup in Taste of Home's Down-Home Diabetic Cookbook Annual 2000, p87

Nutritional Facts

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

  • 1 small onion, chopped
  • 1 teaspoon cooking oil
  • 2 cups low-sodium chicken broth
  • 1-1/2 cups cooked or 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 evaporated skim milk
  • Chopped fresh parsley
  1. In a saucepan over medium heat, saute the onion in oil until tender. Add 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.
Originally published as Curried Pumpkin Soup in Taste of Home's Down-Home Diabetic Cookbook Annual 2000, p87

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