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Pumpkin Curry Soup
Pumpkin Curry Soup

Category: Soup | Serves: 4

(213 ratings)

Nutrition Information:
Calories: 170
Protein: 7 g
Carbs: 29 g
Fat: 5 g
Saturated Fat: 2 g
Sodium: 135 mg
Fiber: 10 g

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Curry powder and hot red pepper liven up sweet pumpkin soup. Perfect for the chilly fall days!
Ingredients:
1 Tbsp butter
1 cup finely chopped onion
2 garlic cloves, finely chopped
1 cup diced celery
1 tsp curry powder
1/8 tsp ground coriander
1/8 tsp crushed red pepper
3 cups water
1 cup low sodium chicken broth
1 32 oz can pumpkin puree
1 cup fat-free half-and-half
Directions:
1 Melt butter in large saucepan over medium-high heat. Add onion and garlic; cook for 3 to 5 minutes or until tender.
2 Stir in curry powder, salt, coriander and crushed red pepper; cook for 1 minute.
3 Add water and bouillon; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 15 to 20 minutes to develop flavors.
4 Stir in pumpkin and half-and-half; cook for 5 minutes or until heated through.
5 Transfer mixture to food processor or blender (in batches, if necessary); cover. Blend until creamy. Serve warm or reheat to desired temperature. Garnish with dollop of sour cream and chives.
6 ENJOY!

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