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Spiced Pumpkin Soup


Jann
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Spiced Pumpkin Soup

Serves: 6

Yum! You've probably never had soup like this before, but we bet you'll be coming back for more.

INGREDIENTS

1 tablespoon butter

1 cup onion, chopped

3 tablespoons whole wheat flour

1/2 teaspoon curry powder

1/4 teaspoon cumin

1/4 teaspoon ground nutmeg

2 garlic cloves, crushed

1 cup peeled and cubed sweet potato

1/4 teaspoon salt

2 (14 oz.) cans of low sodium chicken broth

1 (15 oz.) can of pumpkin

1 cup 1% milk

1 tablespoon fresh lime juice

DIRECTIONS

1. Melt butter in a Dutch oven or large saucepan over medium-high heat. Sauté onion for 3-4 minutes then add flour, curry, garlic, cumin and nutmeg and sauté for 1 minute.

2. Add sweet potato, salt, chicken broth and pumpkin and bring to a boil. Reduce heat to medium-low and simmer, partially covered for about 20-25 minutes or until sweet potatoes are cooked through and softened. Remove from heat and let stand for 10 minutes to cool.

3. Place half of the pumpkin mixture in a blender and process until smooth. Using a strainer, pour soup back into pan. Repeat with rest of soup.

4. Raise heat to medium then stir in milk and cook for 5 minutes or until soup is heated through.

5. Remove from heat and add lime juice.

NUTRITION INFO

Calories: 160.3

Fat: 4.3 g

Carbohydrates: 21.6 g

Protein: 10.3 g

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Guest CaraMBA09
Spiced Pumpkin Soup

Serves: 6

Yum! You've probably never had soup like this before, but we bet you'll be coming back for more.

INGREDIENTS

1 tablespoon butter

1 cup onion, chopped

3 tablespoons whole wheat flour

1/2 teaspoon curry powder

1/4 teaspoon cumin

1/4 teaspoon ground nutmeg

2 garlic cloves, crushed

1 cup peeled and cubed sweet potato

1/4 teaspoon salt

2 (14 oz.) cans of low sodium chicken broth

1 (15 oz.) can of pumpkin

1 cup 1% milk

1 tablespoon fresh lime juice

DIRECTIONS

1. Melt butter in a Dutch oven or large saucepan over medium-high heat. Sauté onion for 3-4 minutes then add flour, curry, garlic, cumin and nutmeg and sauté for 1 minute.

2. Add sweet potato, salt, chicken broth and pumpkin and bring to a boil. Reduce heat to medium-low and simmer, partially covered for about 20-25 minutes or until sweet potatoes are cooked through and softened. Remove from heat and let stand for 10 minutes to cool.

3. Place half of the pumpkin mixture in a blender and process until smooth. Using a strainer, pour soup back into pan. Repeat with rest of soup.

4. Raise heat to medium then stir in milk and cook for 5 minutes or until soup is heated through.

5. Remove from heat and add lime juice.

NUTRITION INFO

Calories: 160.3

Fat: 4.3 g

Carbohydrates: 21.6 g

Protein: 10.3 g

That sounds wonderful! a nice fall soup

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  • 2 weeks later...

Well, I made the soup last night. It came out very good. However, I might have put a little too much garlic in it. :o

But It made a lot, and I will be having it and sharing it tonight and tomorrow!! Thanks again Jann.

Tara

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