Pumpkin Soup
Servings: 6
Calories: 57kcal
Ingredients
- 1 Tbsp butter
- 1 small onion, finely chopped
- 3-4 cloves minced garlic
- 1 tsp curry powder
- ½ tsp turmeric powder
- ½ tsp garlic pepper (or salt and pepper to taste)
- 3 cups chicken or vegetable broth
- 2 cups pureed pumpkin (or 15 oz. canned pumpkin)
- 1 (12 oz.) can of evaporated milk
Instructions
- In a large saucepan over medium-high heat, melt butter. Add onion and garlic; cook, stirring frequently, for 3 to 4 minutes until the onion is tender.
- Stir in curry powder, turmeric powder, and garlic pepper; cook for 1 minute.
- Add broth and pumpkin, while stirring bring to a boil. Reduce heat to low; simmer stirring occasionally, for 15 to 20 minutes.
- Slowly stir in evaporated milk. If desired blend soup with an immersion blender or in batches in a regular blender.
- Garnish with parsley, cilantro, pumpkin seeds, cheese, or any desired toppings. Serve immediately or let cool and serve cold.
Notes
Recipe adapted from Nestle
Nutrition
Serving: 1bowl | Calories: 57kcal | Carbohydrates: 9g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 645mg | Potassium: 290mg | Fiber: 3g | Sugar: 3g | Vitamin A: 12775IU | Vitamin C: 13mg | Calcium: 34mg | Iron: 2mg