Pumpkin Curry Soup
The perfect cold weather dish. Pumpkin is loaded with fiber and Vitamin!
Ingredients:
32oz pumpkin puree
13.5oz coconut milk
32oz vegetable broth low sodium
1 medium onion
2 tbsp coconut oil
6 tbsp curry powder
3 tbsp pumpkin pie spice
1 tbsp all-purpose seasoning to taste
sea salt
Instructions:
Heat the coconut oil in a large saucepan on medium heat. Once melted, add onion and sauté untilsoftened.
Add vegetable broth, pumpkin puree, and coconut milk. Use a whisk to blend thoroughly until smooth.
Add in curry powder, pumpkin pie spice, and all-purpose seasoning. Whisk until fully blended into the soup, removing any lumps.
Once the soup starts bubbling on medium heat, reduce to low and simmer 5 more minutes.
| Nutrition Facts from My Fitness Pal | |
|---|---|
| Servings 4.0 | |
| Amount Per Serving | |
| calories 223 | |
| % Daily Value * | |
| Total Fat 11 g | 16 % |
| Saturated Fat 8 g | 40 % |
| Monounsaturated Fat 1 g | |
| Polyunsaturated Fat 1 g | |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0 % |
| Sodium 703 mg | 29 % |
| Potassium 848 mg | 24 % |
| Total Carbohydrate 29 g | 10 % |
| Dietary Fiber 12 g | 47 % |
| Sugars 9 g | |
| Protein 3 g | 7 % |
| Vitamin A | 382 % |
| Vitamin C | 9 % |
| Calcium | 30 % |
| Iron | 23 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |