Pumpkin Curry Soup Recipe | Yummly
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Pumpkin Curry Soup

31 DAILY(1)
Joanna Hosoya: "Yummy! I added turmeric and went heavy on the spi…" Read More
18Ingredients
30Minutes
230Calories
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Ingredients

US|METRIC
5 SERVINGS
  • 2 tablespoons butter
  • 1 large onion (chopped)
  • 2 garlic cloves (chopped)
  • 1 leek (medium, white part only, chopped)
  • 16 ounces pumpkin puree (pure)
  • 4 cups chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon curry
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground coriander
  • 1/8 teaspoon ground cardamom
  • 1 bay leaf
  • 1 cup fat free half and half
  • salt
  • cracked pepper
  • 3/4 cup creme fraiche (or sour cream)
  • toasted pumpkin seeds (raw pumpkin seeds tossed with vegetable oil, toasted in a 350-degree oven until lightly golden brown, 30-35 minutes)
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    NutritionView More

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    230Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories230Calories from Fat140
    % DAILY VALUE
    Total Fat16g25%
    Saturated Fat8g40%
    Trans Fat
    Cholesterol30mg10%
    Sodium970mg40%
    Potassium530mg15%
    Protein8g16%
    Calories from Fat140
    % DAILY VALUE
    Total Carbohydrate16g5%
    Dietary Fiber4g16%
    Sugars6g12%
    Vitamin A300%
    Vitamin C15%
    Calcium10%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Joanna Hosoya 4 years ago
    Yummy! I added turmeric and went heavy on the spices. I used fresh ginger.

    PlanShop