Directions:
- Heat oil in Dutch oven or large pot over medium heat until hot.
- Add onions; cook 5 to 7 minutes or until tender.
- Add garlic, curry powder, ginger and crushed red pepper; cook 2 minutes.
- Add broth, tomatoes, pumpkin, tomato paste, red bell pepper, green bell pepper and salt.
- Increase heat to high.
- Bring to boil; reduce heat to medium-low.
- Simmer 20 minutes, stirring occasionally.
- Puree in food processor or blender until smooth and pass through sieve.
- (Soup can be made up to 1 month ahead and frozen. Thaw in refrigerator. Bring to a simmer over medium-low heat; continue with remainder of recipe.) Pour back in Dutch oven and add cream; cook 5 minutes, sitrring occasionally.
- (If using half-and-half, do not let boil.) Garnish with cilantro.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 139.89 Kcal (586 kJ) | ||
| Calories from fat | 75.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.4g | 13% | |
|---|---|---|---|
| Cholesterol | 16.65mg | 6% | |
| Sodium | 505.76mg | 21% | |
| Potassium | 392.61mg | 8% | |
| Total Carbs | 12.33g | 4% | |
| Sugars | 5.59g | 22% | |
| Dietary Fiber | 2.96g | 12% | |
| Protein | 3.09g | 6% | |
| Vitamin C | 55.3mg | 92% | |
| Vitamin A | 1.2mg | 39% | |
| Iron | 20.7mg | 115% | |
| Calcium | 55.4mg | 6% | |
| Amount Per 100 g | |||
| Calories | 43.28 Kcal (181 kJ) | ||
| Calories from fat | 23.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.6g | 13% | |
|---|---|---|---|
| Cholesterol | 5.15mg | 6% | |
| Sodium | 156.48mg | 21% | |
| Potassium | 121.47mg | 8% | |
| Total Carbs | 3.82g | 4% | |
| Sugars | 1.73g | 22% | |
| Dietary Fiber | 0.92g | 12% | |
| Protein | 0.95g | 6% | |
| Vitamin C | 17.1mg | 92% | |
| Vitamin A | 0.4mg | 39% | |
| Iron | 6.4mg | 115% | |
| Calcium | 17.1mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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