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Curried Pumpkin Soup
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Nutrition Facts
Serving Size 304 g
(Approx. 6 Servings)
Amount Per Serving
Calories 280 Calories From Fat 150
% Daily Value*
Total Fat 17 g 26%
Saturated Fat 13 g 65%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 200 mg 8%
Total Carbohydrate 32 g 11%
Dietary Fiber 5 g 20%
Sugars 7 g
Protein 4 g
Vitamin A 400% • Iron 20%
Vitamin C 60% • Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Curried Pumpkin Soup
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Prep Time
30 minutes
Cook Time
45 minutes
Total Time
1 h 15 m
Serves
6  People

Ingredients

Recipe makes 6 Servings

1 Tbsp olive oil
2 cup(s) white onions, chopped
30 Oz diced butternut squash
1 Tbsp Madras Curry Powder
1/2 Tsp Morton Coarse Kosher Salt
1 jalapeño pepper, chopped
1 Tbsp ginger, minced
2 Tbsp garlic
1 small sweet potato
16 fl oz water
1 can coconut milk
1 1/2 Tbsp Rodelle Pumpkin Spice Extract
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Instructions

1
Heat oil in large heavy bottom skillet over medium-high.
2
Add in vegetables, spices and allow mixture to sweat. Cook until vegetables are tender, stirring frequently.
3
Next add in water and bring to simmer. Reduce heat to low simmer, then cover and allow vegetables to cook till very tender.
4
Remove soup from heat. Transfer vegetable mixture to blender and blend until smooth.
5
Return soup to pot then add in coconut milk and extract. Serve immediately.

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