Curried Pumpkin-Vegetable Soup

Name: Curried Pumpkin-Vegetable Soup
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 425 grams can pumpkin; 411 grams can diced tomatoes, undrained; 2 teaspoons curry powder; 397 grams can fat-free chicken broth with 33% less sodium; 473 milliliters frozen mixed vegetables (from 1-lb bag); 1 clove garlic, minced; 1 teaspoon olive oil; 118 milliliters medium onion, chopped; 1 teaspoon paprika; 1 teaspoons sugar; 118 milliliters water

Curried Pumpkin-Vegetable Soup might be just the soup you are searching for. This recipe covers 19% of your daily requirements of vitamins and minerals. One serving contains 155 calories, 7g of protein, and 2g of fat. This recipe serves 4. It can be enjoyed any time, but it is especially good for Autumn. Head to the store and pick up paprika, sugar, olive oil, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, and vegetarian diet. From preparation to the plate, this recipe takes roughly 20 minutes.

Instructions

In 3-quart saucepan, heat oil over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add onion and garlic; cook 1 to 2 minutes, stirring frequently, until onion is crisp-tender.

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Garlic

Onion

Stir in all 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.

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Vegetable