Saturday, December 31, 2011

Curried Pumpkin Soup

This sounded better than it was, haha. I won't make it again, I don't think.

  • 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
  1. 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.
  2. 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

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