Pumpkin Curry Soup
User Reviews
5
3 reviews
Excellent
Pumpkin Curry Soup
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This Pumpkin Curry Soup is the ultimate comfort food. Packed with flavor from pumpkin, spices, and creamy coconut milk - it's perfect for Fall! And it's vegetarian and vegan friendly too.
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Ingredients
- 2 tablespoons olive oil
- 1 onion diced, large
- 3 cloves garlic minced
- 2 tablespoons curry powder
- 1 teaspoon ground ginger
- ½ teaspoon Coriander
- ½ teaspoon salt
- 4 cups vegetable broth
- 28 oz pumpkin canned or homemade, puree
- 14 oz coconut milk canned
- 2 teaspoons soy sauce
Instructions
- In a large soup pot, heat oil over medium, then saute onion until translucent, about 3-4 minutes
- Add garlic, curry powder, ginger, coriander and salt and cook an additional 1-2 minutes, until fragrant
- Stir in the broth, pumpkin, coconut milk and soy sauce and mix well
- Bring to a boil, turn down the heat and allow to simmer, covered, for 45 minutes
- Serve warm with some pumpkins seeds as garnish if desired
Nutrition Information
Show Details
Serving
6servings
Calories
243kcal
(12%)
Carbohydrates
18g
(6%)
Protein
4g
(8%)
Fat
19g
(29%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Sodium
950mg
(40%)
Potassium
490mg
(10%)
Fiber
5g
(20%)
Sugar
7g
(14%)
Vitamin A
20944IU
(419%)
Vitamin C
8mg
(9%)
Calcium
64mg
(6%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 243 kcal
% Daily Value*
| Serving | 6servings | |
| Calories | 243kcal | 12% |
| Carbohydrates | 18g | 6% |
| Protein | 4g | 8% |
| Fat | 19g | 29% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 950mg | 40% |
| Potassium | 490mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 20944IU | 419% |
| Vitamin C | 8mg | 9% |
| Calcium | 64mg | 6% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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