Soup, Stew and Chili: Warm Soup, Stew and Chili: Curried Pumpkin Soup

This is a delicious soup, especially during the Fall.

Author: Anita Elder, Member
Date: December 07, 2005

Serves: 6 person(s)

Preparation Time: 10 mins
Cooking Time: 20 mins


    4 Macintosh apples, peeled, cored and chopped
    1 Tbsp butter
    1 onion, finely chopped
    2 cloves garlic, crushed
    1 Tbsp curry powder
    1 tsp ground cumin
    1 (15 oz) can pumpkin purée
    4 cup chicken broth
    1 cup water
    1 tsp white sugar (or Splenda)


    Melt butter in a large saucepan over medium heat. Add onion, garlic, curry, and cumin. Sauté, stirring often, until onion is soft and fragrant.

    Stir in apples, pumpkin, broth, water, and sugar. Bring to a boil, stirring often. Cover and reduce heat to low. Simmer for 25 minutes, stirring occasionally.

    Remove soup from heat. Purée soup in a food processor or a blender.

    Return soup to saucepan; reheat, covered, over low heat.

Nutritional Information
(Per Serving)

Calories:137 cals
Kilojoules:574 kJ
Fat:3.6 g
Carbohydrates:23.7 g
Protein:3.5 g
Cholesterol:5.0 mg
Sodium:703 mg
Saturated Fat:1.9 g
Fiber:4.4 g
Calcium:34.0 mg
Total Sugars:16.0 g

Copyright © 1996-2018 CalorieKing Wellness Solutions, Inc.