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Pumpkin Curry Soup
Nb persons: 0
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| 1 tablespoon | butter |
| 1 cup | finely chopped onion |
| 2 | garlic cloves, finely chopped |
| 1 cup | diced celery |
| 1 teaspoon | curry powder |
| 1/8 teaspoon | ground coriander |
| 1/8 teaspoon | crushed red pepper |
| 3 cups | water |
| 1 cup | low sodium chicken broth |
| 1 32 oz. can | pumpkin puree |
| 1 cup | fat free half and half |
| Melt butter in a large saucepan over medium high heat. Add onion, garlic, and celery. Cook for three to five minutes or until tender. Stir in curry powder, coriander, and crushed red pepper. Cook for one minute. Add water and broth. Bring to a boil. Reduce heat to low. Cook, stirring occasionally for 15 to 20 minutes. Stir in pumpkin and half and half. Cook for five minutes or until heated through. Transfer mixture to food processor. Blend until creamy. Garnish with sour cream or chives. Nutrition per serving (4 servings): 180 calories | |
| 1 g | fat |
| 30 g | carbohydrate |
| 0 mg | cholesterol |
| 8 g | protein |
| 105 mg | salt |
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