Curried Pumpkin Soup Recipe
Curried Pumpkin Soup:
Pumpkin soup would go great with that pumpkin ravioli. This is the perfect recipe to help warm you up on a chilly fall night. Plus, weighing in at only 78 calories per cup, it won’t kill your diet. Enjoy a bowl (or even 2) with dinner tonight.
- 2 (15-oz) cans pureed pumpkin
- 6 cups vegetable broth
- 1 cup or more water
- 1 large onion, diced
- 1 tablespoon olive or coconut oil
- 4 cloves garlic, minced
- 2 - 4 tablespoons curry
- 4 teaspoons minced ginger, fresh or jarred
- salt & pepper to taste
In a heavy pot, sauté the garlic and onion for 2-3 minutes or until soft. Add curry powder and ginger and stir together for 1 minute. Stir in the pumpkin until well blended and cook for 5 minutes. Whisk in vegetable broth and water and let simmer for 20 minutes while stirring occasionally. Reduce heat and continue to cook until the broth reaches desired thickness. Top with salt and pepper to taste.
When you make any of these three recipes, you’ll be doing both your taste buds and your health a favor! What is your favorite pumpkin recipe to make in the fall?