Curried Pumpkin Soup

Serve up a warm bowl of spiced up pumpkin and curry soup that's perfect for the cool fall nights.
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  • 1 tbsp olive oil
  • 1 garlic clove, minced
  • 1 onion, chopped
  • 2 tsp curry powder
  • 1 tsp cumin
  • 1 tsp cayenne
  • 3 apples, peeled, cored, chopped
  • 15-oz can pumpkin puree
  • 2 2/3 C low-sodium chicken broth
  • 2/3 C water
  • 1 tsp Stevia


  1. Pour oil into a large saucepan and place over medium heat. Add onions garlic, garlic, curry, cumin, and cayenne. Saute stirring often, until onions are soft. Stir apples, pumpkin, broth, water and sugar. Bring to a boil, then let simmer covered with heat reduced to low. Simmer for 25 minutes, stirring occasionally. Puree food in a food processor of blender. Just before serving, return to pot on low heat.

Nutrients per serving (Makes 6 servings): Calories: 93, Fat: 3 g, Carbohydrates: 15.5 g, Fiber: 6 g, Protein: 1 g

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