Silky pumpkin soup with apples and ginger.
Heat olive oil in a large, non-stick soup pot over medium heat. Add onions and garlic. Cook and stir until onions begin to soften, about 3 minutes. Add gingerroot, curry powder, and ground cumin. Mix well and cook for 30 more seconds.
Add broth, apples, pumpkin, carrots, salt, and pepper. Bring mixture to a boil. Reduce heat to low and simmer, covered, for 12 to 15 minutes, or until carrots are tender. Stir occasionally.
Working in two batches, transfer soup to a blender and puree until smooth. Soup will be very thick. Return pureed soup to pot and stir in evaporated milk. Serve hot.
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Serving Size: 1 Serving (352g) | ||
Recipe Makes: 6 | ||
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Calories: 143 | ||
Calories from Fat: 9 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 822.9mg | 28 % | |
Potassium 322.1mg | 8 % | |
Total Carbohydrate 33.9g | 10 % | |
Dietary Fiber 9.5g | 38 % | |
Sugars, other 24.4g | ||
Protein 2.4g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 143
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