Pumpkin Curry Soup

Name: Pumpkin Curry Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 serving(s)
Ingredients: 2 tablespoons butter; 1 cup onion, chopped; 2 -3 garlic cloves, finely chopped; 1 1/2 teaspoons curry powder; 1/2 teaspoon salt; 1/4 teaspoon white pepper; 2 (1 g) packets Splenda sugar substitute or 2 tablespoons sugar; 3 cups chicken broth; 1 (15 ounce) can pumpkin puree, not pumpkin pie mix; 1 cup fat-free half-and-half

Submitted by MacChef

"A great fall or thanksgiving soup!"

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Ready In:: 40mins
Ingredients:: 10
Serves:: 6

ingredients

2 tablespoons butter
1 cup onion, chopped
2 -3 garlic cloves, finely chopped
1 ¹⁄₂ teaspoons curry powder
¹⁄₂ teaspoon salt
¹⁄₄ teaspoon white pepper
2 (1 g) packets Splenda sugar substitute or 2 tablespoons sugar
3 cups chicken broth
1 (15 ounce) can pumpkin puree, not pumpkin pie mix
1 cup fat-free half-and-half

directions

Melt butter in large saucepan over med-high heat. Add onion and garlic; cook, stirring frequently, 2-3 minutes or until tender. Stir in curry powder, salt and pepper; cook 1 minute.
Add broth and pumpkin; bring to boil. Reduce heat to low; cook, stirring occasionally, 15-20 minutes. Stir in evaporated milk, do not boil. Transfer mixture to food processor or blender; and blend until smooth. Serve warm.

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RECIPE SUBMITTED BY

MacChef

I am a fitness instructor with a passion for cooking. I love to take recipes and see if I can convert them to something a little lighter but still tastes great.

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