Food Friday!

Curry Pumpkin Soup

Our rainy fall weather had me craving comfort food. 
This Curry Pumpkin Soup warmed my belly and lightened my spirits,
all while being completely healthy and guilt free.


- 1 red onion
- 1 tsp olive oil
- 1 1/2 cup organic pumpkin puree
- 2 cups homemade or low sodium vegetable broth
- 1/2 cup 0% Plain Greek yogurt
- 1 tbsp fresh squeezed lemon juice
- 1 tsp honey
- 1 tsp curry
- 1/2 tsp sea salt
- fresh parsley
- pinch of pepper


- finely chop the desired amount of onion
- over medium heat in a saucepan, fry the onion in the olive oil until tender and browned
- once the onions are finished, add the pumpkin, vegetable broth, lemon juice, honey, curry and sea salt. - use a whisk to stir until smooth
- simmer the soup for 10-15 minutes, continuously stirring with the whisk to prevent any soup from burning to the bottom
- reduce the heat and add the yogurt. Heat thoroughly while still stirring with the whisk.
- serve when warm and top with freshly chopped parsley and a pinch of pepper!

- makes approximately 4 servings

Love pumpkin recipes? Check out these delicious Skinny Mini Pumpkin Pies!

This recipe was inspired by one found on Taste of Home.



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