- 2 15 oz cans of pumpkin
- 3 14-ounce cans chicken broth (or use bouillon cube+water)
- 2 apples, peeled, cored, and coarsely chopped
- 1 carrot, chopped (or 9 baby carrots)
- 2 teaspoons grated fresh ginger
- 1 teaspoon curry powder
- 1/2 teaspoon ground cumin
- 4-6slices turkey bacon
- 1/4 cup chopped onion (I used minced onion because we hate onions)
- optional topping: croutons
Directions
- Combine the pumpkin, broth, apples, carrot, ginger, curry powder, and cumin in a large pot. Bring to boiling; reduce heat. Cover; simmer for 10 to 12 minutes or until vegetables are tender. Blend or process mixture in a blender or food processor until smooth.
- Meanwhile, cook bacon in a skillet until crisp. Finely crumble bacon. Sprinkle bacon and croutons (optional) each bowl of soup.
Made 4 big servings. Could have easily made 6)
Nutrition (before bacon. 1 crumbled slice of bacon adds 25 calories)
Calories 120
Fat 1g
Sodium 800mg
Potassium 145mg
Carbs 28g
Fiber 6g
Sugars 15g
Protein 4g