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Curried Pumpkin & Eggplant Soup
Source: dLife

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

Prep Time: 15 minutes
Cook Time: 6 hours
Difficulty: Easy

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
, 1 1/2 Vegetables , 1 Starch , 1/2 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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Ingredients Directions
  1. In 4 to 5 qt. slow cooker combine eggplant, pumpkin, garbanzo beans, and undrained tomatoes.
  2. Sprinkle with ginger, curry powder, coriander, and cayenne pepper.
  3. In medium bowl, combine chicken broth and tomato sauce. Pour over vegetable mixture in cooker.
  4. Cover and cook on low heat setting for 6 to 8 hours or on high heat setting for 3 to 4 hours.
  5. Sprinkle each serving with cashews (optional).

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