Curried Pumpkin Soup
Curried Pumpkin Soup

Photo Credit

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This Recipe

  • Skill Level: Beginner
  • Serves: 4
  • Start to Finish: less than 30 minutes
  • Prep: 5 minutes
  • Cook: 10-12 minutes

Nutrition Facts

Amount per serving:
Total Calories: 184kcal (9%)
  • 377mg (16%) Sodium
  • 32g Carbs
  • 7g Fiber
  • 4g (7%) Fat
  • 1g (5%) Saturated Fat
  • 6g Sugars
  • 8g Protein
  • 60mg (6%) Calcium
  • 3mg (17%) Iron
184kcal (9%)377mg (16%)32g7g4g (7%)6g8g1g (5%)

Exotic spices give this hearty seasonal favorite its rich flavor.

NOTE: Nutritional information includes 1/8 teaspoon of added salt per serving, but does not include whole-grain rolls.


  • 3/4 cup Spanish onion, chopped
  • 2 teaspoons (metric) olive oil
  • 2 1/2 teaspoons (metric) curry powder
  • 4 cups reduced-sodium, nonfat chicken or vegetable broth
  • 1 15-ounce can pumpkin
  • 2 Idaho potatoes, peeled and cut into 1-inch cubes
  • 1/4 cup fresh cilantro, chopped
  • 4 whole-grain rolls
  • Salt and freshly ground pepper to taste



In a large saucepan, saute onion in oil for 2 minutes. Add seasonings; stir to coat. Add broth, pumpkin, and potatoes and bring to a boil. Reduce the heat to medium. Partially cover and cook for 8-10 minutes, until potatoes are tender. Remove from the heat and stir in fresh cilantro. Serve with whole-grain rolls.


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