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Curried Pumpkin Soup


Servings: 4 

Ingredients

  • 1 tablespoon olive oil
  • 1/4 cup minced yellow onion
  • 1/2 cup minced celery
  • 1 clove garlic, minced
  • 1 teaspoon curry powder
  • 3 cups low sodium chicken broth
  • 1 can (15 oz) 100% pure pumpkin puree
  • 1 cup low fat plain Greek yogurt
  • Salt and pepper to taste

Directions

  • In a saucepan, heat olive oil over medium heat. Add onion and celery and sauté for about 5 minutes.
  • Add garlic and curry powder and cook for another minute.
  • Add broth and pumpkin puree and cook until simmering.
  • Carefully, use an immersion blender to blend smooth, or puree in blender.
  • Remove from heat and stir in Greek yogurt.
  • Season with salt and pepper to taste.

Nutrition: 1/4 of recipe serving = 111 calories, 2.5g fiber, 9.6g carb, 4.7g fat, 8g protein

Gigi Ravenhall is a Registered Dietitian at Long Island Laparoscopic Surgery focusing on pre and post-operative nutritional education and counseling. Gigi most enjoys the aspect of her work where she gets to know people on an individual basis to provide personalized support.