Salt & Lavender · by Natasha★ 4.5 (15)
Easy Pumpkin Soup from Canned Pumpkin
NUTRITION · PER SERVING30M COOK
CAL 8%·PRO 4%
CARBS 19G46% OF CAL
4G FIBER8G OTHER8G TOTAL SUGAR
FAT 9G49% OF CAL
5G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A smooth, silky pumpkin soup enriched with coconut milk and curry powder. Comforting and quick, perfect for fall dinners.
mainamericansoup🍲 stockpotdairy freeveganvegetarian
View the full recipe on Salt & Lavender →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 cups pumpkin purée
- 1/2 small onion (chopped finely)
- 1 tablespoon olive oil
- 2 cloves garlic (minced)
- 4 cups vegetable broth
- 1/2 tablespoon curry powder ((I used one with medium heat))
- 1 (13.5 ounce) can light coconut milk
- 1/2 tablespoon pure maple syrup ((or use honey))
- 1 tablespoon flour
- Salt & pepper (to taste)
At a glance
PER SERVING · TIME 30M
CAL 8%·PRO 4%
CARBS 19G46% OF CAL
4G FIBER8G OTHER8G TOTAL SUGAR
FAT 9G49% OF CAL
5G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 25m
- Sodium
- 860mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 133mg
- Calcium
- 50mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 860MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.