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28’s Home Nutrition Program (portions based on our Women's 'Healthy Weight Maintenance' Eating Plan)

Curry Pumpkin Soup

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 1
Course: Dinner, Lunch
Ingredients Method Notes

Ingredients
  

  • 1 teaspoon extra-virgin olive oil
  • 1/4 brown onion sliced
  • 1/2 teaspoon curry powder
  • 2 cup pumpkin cut into small cubes
  • 1/2 carrot sliced
  • 1.5 cups vegetable stock
  • 1/2 cup water
  • 3/4 cup canned butter beans drained & rinsed
  • 2 tablespoons pumpkin seeds
  • salt & pepper to taste

Method
 

  1. Add the olive oil and brown onion to a saucepan over medium heat and sauté for 3 minutes until the onion starts to go golden.
  2. Next, add the curry powder and continue to sauté for another minute.
  3. Add the pumpkin and carrot, stir to coat with curry powder and onion mix and then cook for 5 minutes.
  4. Pour the veggie stock into the pot and add the butter beans. Cook for 15-20 minutes until softened.
  5. Using a hand blender, blend the soup into a creamy consistency.
  6. Season with salt and pepper. Spoon into a bowl and top with pepitas to serve.

Notes

For a thicker soup, use 1 cup of stock per serve (instead of 1.5 cups).