Healthy Curried Pumpkin-Vegetable Soup

Healthy Curried Pumpkin-Vegetable Soup

Creamy, rich and with a hint of curry, this homemade pumpkin and vegetable soup is ready in just 20 minutes! 4 servings (1 1/2 cups each)

Prep Time

20

Minutes

Total Time

20

Minutes

Makes

4

servings

1
teaspoon olive oil
1
medium onion, chopped (1/2 cup)
1
clove garlic, finely chopped
2
cups frozen mixed vegetables
1
can (15 oz) pumpkin (not pumpkin pie mix)
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
  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 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.
Makes 4 servings (1 1/2 cups each)
Make the Most of This Recipe With Tips From The Live Better America® Kitchens
Roasted hulled pumpkin seeds (pepitas) can be used as garnish.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 110
    • (Calories from Fat 15),
  • Total Fat 2g
    • (Saturated Fat 0g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 450mg;
  • Total Carbohydrate 19g
    • (Dietary Fiber 6g,
    • Sugars 9g),
  • Protein 4g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 2 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.