Dr. Nandi’s Pumpkin Soup

Dr. Nandi's Pumpkin Soup



  • 1 Tbsp olive oil
  • 1 small yellow onion finely chopped
  • 2 garlic cloves minced
  • 1 Tbsp curry powder
  • 1 tsp cumin
  • 3 cups fat-free low sodium chicken or vegetable broth
  • 15 oz of pumpkin
  • 1 12- oz can evaporated fat-free milk
  • Freshly ground Black pepper to taste


  • Heat oil in a large saucepan over a medium heat.
  • Add onion and garlic and cook until softened.
  • Stir in curry powder and cumin and cook for 1 minute.
  • Add chicken broth and pumpkin.
  • Reduce heat to low and simmer for 20 minutes.
  • Add evaporated fat-free milk and cook for 2 minutes.
  • Transfer soup to a blender and blend until smooth.
  • * top with low fat plain yogurt to add creaminess
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