This is a print preview of "Curried Pumpkin Soup" recipe.

Curried Pumpkin Soup Recipe
by Global Cookbook

Curried Pumpkin Soup
Rating: 4/5
Avg. 4/5 1 vote
 
  Servings: 1

Ingredients

  • 1 c. Minced onion
  • 1 x Garlic clove, chopped
  • 1 Tbsp. Margarine
  • 1 1/2 tsp Curry pwdr
  • 1/2 tsp Salt
  • 1/4 tsp Grnd white pepper
  • 3 c. Chicken broth
  • 1 can (15-oz) pumpkin
  • 1 can (12-oz) skim evaporated lowfat milk

Directions

  1. Place onion, garlic and margarine in a 2-qt glass measure or possibly casserole.
  2. Cover with vented plastic wrap or possibly lid; microwave on high 3 min. Stir in curry pwdr, salt and pepper; microwave on high 1 minute.
  3. Blend in broth and pumpkin; cover and microwave on high 10 min. Stir in lowfat milk. Pour half of soup into a blender and puree till smooth. Repeat with remaining soup.
  4. Makes 8 (scant 1 c.) servings, each: 83 calories.