MENU

Curried Pumpkin-Vegetable Soup

curried pumpkin-vegetable soup Lunch Indian
Curried Pumpkin-Vegetable Soup
  • Prep 20 min
  • Total 20 min
  • Servings 4

Canned pumpkin, tomatoes and broth become the base for a tasty, colorful soup.

Updated May 4, 2010

Ingredients

  • 1
    teaspoon olive oil
  • 1
    medium onion, chopped (1/2 cup)
  • 1
    clove garlic, minced
  • 2
    cups frozen mixed vegetables (from 1-lb bag)
  • 1
    can (15 oz) pumpkin
  • 1
    can (14.5 oz) diced tomatoes, undrained
  • 1
    can (14 oz) fat-free chicken broth with 33% less sodium
  • 1/2
    cup water
  • 1/2
    teaspoon sugar
  • 1 1/2
    teaspoons curry powder
  • 1
    teaspoon paprika

Steps

Hide Images
  • 1
    In 3-quart saucepan, heat oil over medium-high heat. Add onion and garlic; cook 1 to 2 minutes, stirring frequently, until onion is crisp-tender.
  • 2
    Stir in all remaining ingredients. Heat to boiling. Reduce heat to low; cover and simmer 10 to 12 minutes, stirring occasionally, until vegetables are tender. If desired, season to taste with pepper.

  • Pumpkin is an excellent source of vitamin A. This nutrient is important for night vision and maintaining healthy skin.

Nutrition Facts

Serving Size: 1 1/2 cups
Calories
125
Calories from Fat
20
% Daily Value
Total Fat
2g
3%
Saturated Fat
1g
5%
Cholesterol
0mg
0%
Sodium
400mg
17%
Total Carbohydrate
29g
10%
Dietary Fiber
9g
36%
Sugars
11g
Protein
7g
% Daily Value*:
Vitamin A
425%
425%
Vitamin C
20%
20%
Calcium
10%
10%
Iron
18%
18%
Exchanges:
1 1/2 Starch; 1 Vegetable;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

© 2021 ®/TM General Mills All Rights Reserved