Creamy Pumpkin Curry Soup Recipe

Name: Creamy Pumpkin Curry Soup
Prep time: 15M
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 2 Unsalted Butter Stick; 1 Onions; 1 Garlic; 2 Curry Powder; 1 Salt; 0.25 Black Pepper; 1.75 Soup, chicken broth, canned, less/reduced sodium; 14.5 Tap Water; 15 Pumpkin (Without Salt, Canned); 0.75 Coconut Milk Unsweetened

5.5g
Net Atkins Count ^TM

Prep Time: 15 Minutes
Style:American
Cook Time: 30 Minutes
Phase: Phase 1
Difficulty: Difficult

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

1.9g

Protein

4.7g

Fat

2.6g

Fiber

76.7cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

2 tablespoon Unsalted Butter Stick
1 small Onions
1 clove Garlic
2 tsp Curry Powder
1 tsp Salt
0 1/4 tsp Black Pepper
1 3/4 cup Soup, chicken broth, canned, less/reduced sodium
14 1/2 fl oz Tap Water
15 oz Pumpkin (Without Salt, Canned)
0 3/4 cup Coconut Milk Unsweetened

DIRECTIONS

Melt the butter in a large saucepan over medium heat. Dice onion and add to the pan, cooking for 5 minutes, until softened. Add minced garlic, curry powder, salt and pepper and cook 1 minute more.
Add the broth, water and pumpkin; mix well and bring to a simmer. Reduce heat to low and cook for 20 minutes, stirring occasionally.
Stir in the coconut milk. Purée the soup with an immersion blender or let it cool some and blend in batches in a regular blender until smooth. If needed, heat through before serving.
Each serving is about 1 cup.

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.