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Cream Of Pumpkin Curry Soup Recipe
|Chopped small onion||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), finely chopped|
|Curry powder||1 Teaspoon|
|Ground coriander||1⁄4 Teaspoon|
|Crushed red pepper||1⁄8 Teaspoon|
|Water||3 Cup (48 tbs)|
|Vegetable bouillon cubes||3 (Vegetarian, Maggie Brand)|
|Canned solid pack pumpkin||15 Ounce (1 3/4 Cups Or 1 Can)|
|Half and half||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 1015 Calories from Fat 602
% Daily Value*
Total Fat 66 g102.2%
Saturated Fat 41.2 g205.9%
Trans Fat 0 g
Cholesterol 186.3 mg
Sodium 4835.1 mg201.5%
Total Carbohydrates 93 g31.1%
Dietary Fiber 14.6 g58.5%
Sugars 23.1 g
Protein 16 g32.3%
Vitamin A 1364.5% Vitamin C 46.8%
Calcium 47.4% Iron 43.7%
*Based on a 2000 Calorie diet
Add onion and garlic; cook for 3 to 5 minutes or until tender.
Stir in curry powder, salt, coriander and crushed red pepper; cook for 1 minute.
Add water and bouillon; bring to a boil.
Reduce heat to low; cook, stirring occasionally, for 15 to 20 minutes to develop flavor.
Stir in pumpkin and half-and-half; cook for 5 minutes or until heated through.
TRANSFER mixture to food processor or blender container (in batches, if necessary); cover.
Blend until creamy.