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Recipes - Pumpkin Curry Soup

Recipe Name

Pumpkin Curry Soup

Submitted by

gmacook

Recipe Description

Lower fat remake of an old favorite. Can be served as a meal with a salad and crispy bread or in small servings as an appetizer.

Quantity	4	Quantity Unit	cups	Servings
Prep Time (minutes)	5	Cook Time (minutes)	10	Ready In (minutes)	15

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Ingredients
Amt.	Measure	Ingredient



2	cups	pumpkin, canned
1	tablespoon	olive oil
1	tablespoon	all-purpose flour
1	tablespoon	curry powder
3/4	cup	Fat free evaporated milk
1	tablespoon	soy sauce, lite, (shoyu)
1	individual packet	sweeteners
2	cup	broth, vegetable, swanson, fat free

Steps

Sequence	Step

1	Heat olive oil in pan and add flour and curry powder. Stir until it bubbles gently. Whisk in broth and cook until thickened.
2	Stir in pumpkin and fat free evaporated milk. Season with soy sauce, sweetener, and salt and peppper to taste. Heat just to a boil. Remove from heat and serve.
3	May toast 1 teaspoon pumpkin seeds to top each bowl of curry.

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