Pumpkin Curry Soup Recipe
Recipe By EatingWell
This easy soup recipe mixes in allspice, curry powder, spicy chiles and ginger to give this pumpkin curry soup a jamaican feel. While habanero is traditional, jalapeños provide a mellower kick.
4.9
20 Rating -
Rate
Vegdiet
2hr total
2hr total
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Pumpkin Curry Soup Recipe
- 0.33 tablespoon Extra virgin olive oil
- 0.33 cup Chopped Sweet Onion
- 0.13 cup Chopped Celery
- 0.13 cup Chopped carrot
- 0.67 Cloves garlic, smashed
- 0.17 piece Ginger, peeled and thinly sliced
- 0.17 Jalapeno pepper, seeded and chopped, plus more for garnish
- 0.17 tablespoon Madras curry powder
- 0.17 teaspoon Ground allspice
- 0.33 Fresh bay leaves
- 0.33 can Unseasoned pumpkin puree
- 0.67 cup Reduced Sodium Vegetable Broth
- 0.13 teaspoon Salt
- 0.17 can Coconut milk, well shaken
- 0.33 tablespoon Fresh lime juice
Nutrition
value
value
205
calories per serving
9 g Fat24 g Protein5 g Carbs5 g FiberOther
Current Totals
- Fat9g
- Protein24g
- Carbs5g
- Fiber5g
MacroNutrients
- Carbs5g
- Protein24g
- Fiber5g
Fats
- Fat9g
Vitamins & Minerals
- Calcium63mg
- Iron2mg
- Vitamin A958mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B35mg
- Vitamin B6< 1mg
- Vitamin B945mcg
- Vitamin B120mcg
- Vitamin C20mg
- Vitamin E1mg
- Copper< 1mcg
- Magnesium67mg
- Manganese2mg
- Phosphorus163mg
- Selenium23mcg
- Zinc2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By EatingWell