Cook Time: 25 minutes
Ingredients
- 1 tbsp olive oil
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp curry powder
- 1 tsp cumin
- 3 cups organic chicken or vegetable broth
- 1 15-ounce can pumpkin
- 1 12-ounce can lite coconut milk
- Freshly ground Black pepper to taste
- Sea Salt to taste
Preparation
Heat oil in a large saucepan over a medium heat. Add onion and garlic and cook until softened. Stir in curry powder and cumin and cook for 1 minute. Add chicken broth and pumpkin. Reduce heat to low and simmer for 20 minutes. Add lite coconut milk and cook for 2 minutes.
Transfer soup to a blender and blend until smooth. Salt may be added after cooking to suit individual taste. If made day before the flavors will be even more intense.
Serves 6
Per Serving: Calories 112, Calories from Fat 25, Total Fat 2,7g (sat 0.5g), Cholesterol 2mg, Sodium 101mg, Carbohydrate 15.6g, Fiber 2.9g, Protein 6.1g
