Golden Curry Pumpkin Soup

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

 
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