Creamy pumpkin curry soup
Number of Servings: 6
Prep: 15 min | Start to Finish: 45 min
2 tablespoons unsalted butter
1 small onion, chopped
1 garlic clove, pushed through a press
2 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon pepper
14 1/2 ounces chicken broth
14 1/2 ounces water
15 ounces unsweetened pumpkin puree
3/4 cup canned coconut milk
1. Melt butter in a large saucepan over medium heat. Cook onion 5 minutes, until softened. Add garlic, curry powder, salt, and pepper and cook 1 minute more.
2. Add broth, water, and puree; mix well. Reduce heat to low. Cook, stirring occasionally, 20 minutes.
3. Stir in coconut milk. Puree soup in blender in batches until smooth. Heat through before serving.
Nutrition Facts (per serving): 124 cal., 10.3 g Fat total, 2.5 g fiber, 2 g pro.