Eating Bird Food · by Brittany Mullins★ 4.5 (20)
Pumpkin Curry Soup
NUTRITION · PER SERVING255M COOK
CAL 15%·PRO 17%
CARBS 32G44% OF CAL
11G FIBER12G OTHER9G TOTAL SUGAR
FAT 17G52% OF CAL
14G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy pumpkin and curry soup made with coconut milk and white beans. Rich and warming, it tastes even better made ahead.
mainamericansoupbeans🌀 blender⏲️ slow cooker🍲 stockpot🍳 skilletdairy freegluten freeveganvegetarian
View the full recipe on Eating Bird Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 teaspoon olive oil
- 1 large yellow onion (chopped)
- 2 garlic cloves (minced)
- 2 (15 ounce cans) cannellini beans, drained and rinsed*
- 2 (15 ounce cans) pumpkin puree or 3 ½ cups homemade pumpkin puree
- 1 (15 ounce can) coconut milk (regular or light)
- 4 cups low-sodium vegetable broth
- 1 Tablespoon curry powder
- ½ Tablespoon garam masala
- ½ Tablespoon sea salt
- 1 teaspoon ground pepper
- toppings: extra salt and pepper (roasted pumpkin seeds, coconut milk yogurt and fresh thyme)
At a glance
PER SERVING · TIME 255M
CAL 15%·PRO 17%
CARBS 32G44% OF CAL
11G FIBER12G OTHER9G TOTAL SUGAR
FAT 17G52% OF CAL
14G SAT3G 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
- 15m
- Cook
- 4h
- Sodium
- 210mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 391mg
- Calcium
- 114mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 210MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.