Pumpkin Curry Soup

Prep Time: 10 minutes
Cooking Time: 30 minutes

Ingredients

• 1 lb chicken breast, cubed – or 2 cans of chicken breast, drained
• 1 yellow onion, chopped – can add onion powder
• 2 medium carrots, chopped  – can also try canned carrots
• 2 15 oz cans of pumpkin puree
• 4 cups chicken broth
• 1/2 cup heavy cream
• 2 tbsp curry powder
• 1 tbsp butter (can use olive oil instead of butter)
• 1 tbsp olive oil
• Salt and Pepper to taste
• Optional toppings: whole milk plain Greek yogurt, lime, and cilantro

Instructions

1. Heat up 1-2 tbsp olive oil or butter in a soup pot on medium heat.
2. Chop raw chicken into cubes (or open can of chicken breast), sauté until brown on medium heat.
3. Add chopped onion and carrots to cooked chicken and stir.
4. Add curry powder.
5. Add pumpkin puree and chicken broth, stir, and bring to boil.
6. Add heavy cream, stir, and reduce heat to a simmer for ~20min.
7. Add salt and pepper to taste.
8. Serve soup topped with a small amount of whole milk plain Greek yogurt, squeeze of fresh lime, and cilantro.

Nutrition Facts

• Number of Servings Per Container: 6
• Serving Size: 405 g
• Calories: 240
• Total Fat: 15g, 19%
  • Saturated Fat: 7g, 36%
  • Trans Fat: 0g
• Cholesterol: 45mg, 15%
• Sodium: 420mg, 15%
• Total Carbohydrate: 18g, 7%
  • Dietary Fiber: 6g, 22%
  • Total Sugars: 8g
    • Added Sugars: 0g, 0%
• Protein: 11g, 22%
• Vitamin D: 0.43mcg, 2%
• Calcium: 90mg, 7%
• Iron: 3mg, 17%
• Potassium: 600mg, 14%