Recipe
Author
Hy-Vee Test Kitchen
Save Options
Servings and Ingredients
Ingredients
Serves 3
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (15 oz) can pumpkin or another squash | ||
| ½ c. low-sodium vegetable broth | ||
| 2 tsp. curry powder | ||
| 1 tsp. brown sugar | ||
| ½ tsp. dried oregano | ||
| ½ tsp. ground cinnamon | ||
| ½ tsp. ground nutmeg | ||
| ½ tsp. red pepper flakes | ||
| 1 c. buttermilk | ||
| Fresh cilantro, optional |
Directions
- In a saucepan, add all ingredients except buttermilk and cilantro.
- Bring to a simmer for 10 minutes.
- Remove from heat and stir in buttermilk.
- Garnish with fresh cilantro, if desired.
Nutrition facts
Servings
110 Calories per serving
Amounts Per Serving
- Total Fat: 2g
- Cholesterol: 5mg
- Sodium: 250mg
- Total Carbohydrates: 19g
- Protein: 5g
Daily Values
0%
Vitamin A 440%
0%
Vitamin C 10%
0%
Iron 15%
0%
Calcium 15%
Recipe Source:
Iowa State University Extension and Outreach.