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Time Saving Tip: Soup may be prepared a day ahead.
Nutrition Facts
Serving Size
¼ recipe
Calories
180
Calories from Fat
45
Total Fat
5 g
Saturated Fat
1 g
Cholesterol
0 mg
Sodium
105 mg
Total Carbohydrate
30 g
Dietary Fiber
11 g
Sugars
14 g
Proteins
8 g
Vitamin A
680% DV
Vitamin C
6% DV
Calcium
15% DV
Iron
10% DV
Percent Daily Values (DV) are based on a 2,000 calorie diet.
Servings and Times
Servings
4
Preparation Time
45 minutes
Cups of Fruits and Vegetables Per Person: 1.0
Ingredients and Preparation
Ingredients
Measures
Butter
1 tablespoon
Finely chopped onion
1 cup
Garlic cloves, finely chopped
2
Celery, diced
1 cup
Curry powder
1 teaspoon
Ground coriander
1/8 teaspoon
Crushed red pepper
1/8 teaspoon
Water
3 cups
Low sodium chicken broth
1 cup
Pumpkin puree
1 can (32 ounces)
Fat-free half-and-half
1 cup
Sour cream and chives for garnish
Directions
- Melt butter in large saucepan over medium-high heat.
- Add onion, celery, and garlic; cook for 3 to 5 minutes or until tender.
- Stir in curry powder, coriander, and crushed red pepper; cook for 1 minute.
- Add water and broth; bring to a boil.
- Reduce heat to low; cook, stirring occasionally, for 15 to 20 minutes to develop flavors.
- Stir in pumpkin and half-and-half; cook for 5 minutes or until heated through.
- Transfer mixture to food processor or blender (in batches, if necessary); cover.
- Blend until creamy. Serve warm or reheat to desired temperature.
- Garnish with dollop of sour cream and chives.
Time Saving Tip: Soup may be prepared the day ahead. Cool to room temperature after adding pumpkin and half-and-half. Cover and refrigerate. Just before serving, blend then reheat to serving temperature, but do not boil.