Curried Pumpkin and Mushroom Soup

Pumpkin is a great source of beta-carotene, which is converted into vitamin A in the body. It is also rich in fiber and low in calories.

This is vegetarian and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.

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Medium

Curried Pumpkin and Mushroom Soup

Cooking Method: Boiling, Simmering Cuisine: Indian, International Courses: Lunch, Soup Recipe Keys: Gluten Free Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Total Time 45 mins

Servings: 4 Calories: 720

Best Season: Fall

Ingredients

Servings

• 500 gram Pumpkin
• 200 gram Mushrooms
• 1 piece Onion
• 2 clove Garlic
• 1 teaspoon Ginger
• 2 teaspoon Curry powder
• 4 cup Vegetable broth
• 1 cup Coconut milk
• 2 tablespoon Lime juice
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoon Fresh cilantro

Instructions

1. Heat oil in a large pot over medium heat. Add onion, garlic, and ginger. Sauté until onion is translucent.
2. Add curry powder and cook for 1 minute.
3. Add pumpkin and mushrooms. Stir well.
4. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 20 minutes, or until pumpkin is tender.
5. Using an immersion blender, puree the soup until smooth.
6. Stir in coconut milk, lime juice, salt, and black pepper. Simmer for another 5 minutes.
7. Serve hot, garnished with fresh cilantro.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 22g8%

Sugars 6g

Protein 5g10%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.