Coconut Curried Pumpkin Soup Recipe

Name: Coconut Curried Pumpkin Soup
Prep time: 15M
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 2 Unsalted Butter Stick; 1 Onions; 0.5 Garlic; 2 Curry Powder; 0.5 Salt; 0.25 Black Pepper; 1 Chicken Broth, Bouillon or Consomme; 14.5 Tap Water; 15 Pumpkin (Without Salt, Canned); 0.75 Coconut Cream

7g
Net Atkins Count ^TM

Prep Time: 15 Minutes
Style:American
Cook Time: 30 Minutes
Phase: Phase 2
Difficulty: Difficult

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

3.7g

Protein

14.8g

Fat

2.5g

Fiber

175.3cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

2 tablespoon Unsalted Butter Stick
1 small Onions
0 1/2 tsp Garlic
2 tsp Curry Powder
0 1/2 tsp Salt
0 1/4 tsp Black Pepper
1 14.5 oz can Chicken Broth, Bouillon or Consomme
14 1/2 fl oz Tap Water
15 oz Pumpkin (Without Salt, Canned)
0 3/4 14 oz can Coconut Cream

DIRECTIONS

Melt butter in a large saucepan over medium heat. Dice the onion and mince the garlic. Cook white onion until softened, 5 minutes. Add garlic, curry powder, salt and pepper and cook 1 minute more.
Add broth, water and pumpkin; mix well. Reduce heat to low. Cook, stirring occasionally, for 20 minutes. Stir in coconut milk.
Purée soup in blender in several batches until smooth. Return to saucepan. Reheat and serve. Complete your meal by adding diced or shredded chicken.

Cooking Tip

Did you know that you can easily portion out and freeze soup to save for a busy night down the road? When ready to reheat, either microwave or heat up in a pot over the stove with a splash of water.