Coconut milk, pumpkin, turkey..
| 1 | tablespoon butter |
| 1/2 | onion, chopped |
| 2 | cups carrots, chopped |
| 2 | stalks celery, chopped |
| 1 | clove garlic, minced |
| 3/4 | cup chicken broth |
| 1 1/2 | teaspoons curry powder |
| 1/4 | teaspoon salt, or to taste |
| 1 1/2 | cups pumpkin |
| 1 | cup coconut milk lite |
| 3 | oz. turkey |
- In a large saucepan melt butter over medium-low heat. Add chopped vegetables and saute until just tender. Add garlic and vegetable broth; bring to a simmer. Cover and simmer for 20 minutes. Add 1 1/2 teaspoons curry powder and 1/2 teaspoon salt, along with the pepper, parsley, and pumpkin.
- Stir in milk until well blended. Working with batches, blend until smooth and pour back into the saucepan. Heat through; taste and add more salt and curry powder as needed.
Soup
| Nutrition Facts | ||||||
Serving Size 399.7g |
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Amount Per Serving |
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|
Calories 237 Calories from Fat
104 |
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% Daily Value* |
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|
Total Fat
11.6g 18%
|
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|
Saturated Fat
6.7g 34%
|
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|
Trans Fat
0.0g |
||||||
|
Cholesterol
32mg 11%
|
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|
Sodium
515mg 21%
|
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|
Total Carbohydrates
21.5g 7%
|
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|
Dietary Fiber
6.5g 26%
|
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|
Sugars
9.7g |
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|
Protein
12.0g
|
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|
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
Bad points |
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