Curried Pumpkin-Vegetable Soup

Name: Curried Pumpkin-Vegetable Soup
Prep time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Indian
Ingredients: 1 teaspoon olive oil; 1 medium onion, chopped (1/2 cup); 1 clove garlic, minced; 2 cups frozen mixed vegetables (from 1-lb bag); 1 can (15 oz) pumpkin; 1 can (14.5 oz) diced tomatoes, undrained; 1 can (14 oz) fat-free chicken broth with 33% less sodium; 1/2 cup water; 1/2 teaspoon sugar; 1 1/2 teaspoons curry powder; 1 teaspoon paprika

2 Ratings

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Prep 20 min
Total 20 min
Servings 4

Canned pumpkin, tomatoes and broth become the base for a tasty, colorful soup. MORE+ LESS-

By Betty Crocker Kitchens

Updated May 4, 2010

Ingredients

teaspoon olive oil

medium onion, chopped (1/2 cup)

clove garlic, minced

cups frozen mixed vegetables (from 1-lb bag)

can (15 oz) pumpkin

can (14.5 oz) diced tomatoes, undrained

can (14 oz) fat-free chicken broth with 33% less sodium

1/2

cup water

1/2

teaspoon sugar

1 1/2

teaspoons curry powder

teaspoon paprika

Steps

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1

In 3-quart saucepan, heat oil over medium-high heat. Add onion and garlic; cook 1 to 2 minutes, stirring frequently, until onion is crisp-tender.
2

Stir in all remaining ingredients. Heat to boiling. Reduce heat to low; cover and simmer 10 to 12 minutes, stirring occasionally, until vegetables are tender. If desired, season to taste with pepper.