Spiced Pumpkin Soup
This recipe for spiced pumpkin soup is from the Seattle and King County Public Health Office at http://www.metrokc.gov/HEALTH/nutrition/recipes/pumpkinsoup.htm.
Total Time
1 hour
Servings
6
1 tbsp butter
1 cup chopped onion
3 tbsp all-purpose flour
½ tsp curry powder
¼ tsp cumin
¼ tsp ground nutmeg
2 garlic cloves, crushed
1 cup peeled and cubed sweet potato
¼ tsp salt
2 cans (28 oz) nonfat and low-sodium chicken broth or vegetable stock
1 can (15 oz) pumpkin purée
1 cup 1% milk
1 tbsp fresh lime juice
Melt butter in a Dutch oven or large saucepan over medium-high heat. Sauté onion for 3–4 minutes. Add flour, curry, cumin, and nutmeg and sauté for 1 minute.
3–4 minutes
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.
20–25 minutes
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.
Raise heat to medium then stir in milk and cook for 5 minutes or until soup is heated through.
5 minutes
Remove from heat and add lime juice.