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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Curried Pumpkin & Eggplant Soup

Source: dLife

A slow cooked vegetarian soup made with fresh pumpkin, eggplant, and garbanzo beans.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	92.7

Total Carbs	16.3 g

Dietary Fiber	5.2 g

Sugars	6.1 g

Total Fat	0.9 g

Saturated Fat	0.1 g

Unsaturated Fat	0.1 g

Potassium	458.8 mg

Protein	6.0 g

Sodium	618.8 mg

Dietary Exchanges 0.9 Fat, 1.3 Vegetables, 0.5 Starch, 0.2 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

In 4 to 5 qt. slow cooker combine eggplant, pumpkin, garbanzo beans, and undrained tomatoes.
Sprinkle with ginger, curry powder, coriander, and cayenne pepper.
In medium bowl, combine chicken broth and tomato sauce. Pour over vegetable mixture in cooker.
Cover and cook on low heat setting for 6 to 8 hours or on high heat setting for 3 to 4 hours.
Sprinkle each serving with cashews (optional).