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Curry Pumpkin Soup
28’s Home Nutrition Program (portions based on our Women's 'Healthy Weight Maintenance' Eating Plan)
Print Recipe
Pin Recipe
Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Course
Dinner, Lunch
Servings
1
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
Instructions
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.
Next, add the curry powder and continue to sauté for another minute.
Add the pumpkin and carrot, stir to coat with curry powder and onion mix and then cook for 5 minutes.
Pour the veggie stock into the pot and add the butter beans. Cook for 15-20 minutes until softened.
Using a hand blender, blend the soup into a creamy consistency.
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).
Keyword
Autumn Recipe, Meat Free Ideas, Soup, Winter