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Golden Curry Pumpkin Soup

Megan Ostler

Ingredients

  • 2 medium potatoes, chopped
  • 1 parsnip, chopped
  • 1 cup pumpkin purée
  • 1 cup milk
  • 1 teaspoon white pepper
  • 1 teaspoon curry powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • 1 (15-ounce) can coconut milk

Directions

  1. Place potatoes and parsnip in a pot and cover with water.
  2. Bring to a boil over medium heat. Cook until soft and tender.
  3. Once soft, remove vegetables and discard water.
  4. Add the milk and vegetables to a blender. Purée in a blender until smooth.
  5. Return to the pot, then add the rest of the ingredients.
  6. Simmer, stirring occasionally, until everything is well combined.  
  7. Serve warm.

 

NUTRITIONAL INFO PER SERVING
Calories 290 (170 from fat)
Total fat 19g
Saturated fat 16g
Cholesterol 5mg
Sodium 280mg
Carbohydrate 27g (5g dietary fiber, 6g sugar)
Protein 6g

 

WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.


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