Creamy Pumpkin Curry Soup

By á-174942

Ingredients

• 2 tablespoons butter
• 1 small onion chopped
• 1 small garlic clove pressed
• 2 teaspoons curry powder
• 1/2 teaspoon salt
• 1/4 teaspoon freshly-ground black pepper
• 1 can reduced-sodium chicken broth - (14 1/2 oz) plus
• 1 can water
• 1 can pumpkin puree - (15 oz)
• 3/4 cup coconut milk

Preparation

Step 1

Melt butter in a large saucepan over medium heat. Cook onion 5 minutes, until softened. Add garlic, curry powder, salt and pepper and cook 1 minute more.

Add broth, water and puree; mix well. Reduce heat to low. Cook, stirring occasionally, for 20 minutes. Stir in coconut milk.

Puree soup in blender in batches until smooth. Heat through before serving.

This recipe yields 6 servings.

Carbohydrates: 6 grams
Net Carbs: 4 grams
Fiber: 2 grams
Protein: 1.5 grams
Fat: 12 grams
Calories: 132