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Curried Ginger Pumpkin Soup Recipe
|Canned pumpkin||3 Cup (48 tbs)|
|Onion||1 Medium, chopped|
|Chicken broth||5 Cup (80 tbs) (Canned Or Homemade)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Grated fresh ginger||1 Teaspoon|
|Curry powder||1 Teaspoon|
|Coarsely ground black pepper||To Taste|
|Finely chopped fresh chives||1 Tablespoon (For Garnish)|
Serving size: Complete recipe
Calories 511 Calories from Fat 26
% Daily Value*
Total Fat 3 g4.8%
Saturated Fat 1.3 g6.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 3458.6 mg144.1%
Total Carbohydrates 92 g30.7%
Dietary Fiber 27.2 g108.9%
Sugars 39.9 g
Protein 17 g34.1%
Vitamin A 2302.3% Vitamin C 93.1%
Calcium 29.2% Iron 72.3%
*Based on a 2000 Calorie diet
Cook over medium heat, stirring frequently, for 10 minutes then puree in food processor.
Return puree to saucepan; add wine, ginger, curry powder, salt, and pepper and reheat.
If soup seems too thin, knead together equal amounts of butter and flour and drop into the hot puree, whisking constantly, until it reaches desired consistency.
Serve in individual bowls and sprinkle with fresh chives.