It's winter and that means soup! Which is great because I love soup...I mean it's good food right? Here is my favorite version of the classic "Pumpkin Soup".ENJOY!
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 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.
- 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.
- 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.
Remove from heat and add lime juice.
NUTRITION INFO Calories: 160.3 Fat: 4.3 g Carbohydrates: 21.6 g Protein: 10.3 g