Spiced Pumpkin Soup

Ingredients

• 1 Tablespoon butter

• 1 cup onion, chopped

• 3 Tablespoons all-purpose 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 nonfat and low-sodium chicken broth or vegetable stock

• 1 15-oz can of pumpkin

• 1 cup 1% milk

• 1 Tablespoon fresh lime juice

Procedure

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

This article uses material from the Wikibooks article “Cookbook:Spiced Pumpkin Soup“, which is released under the Creative Commons Attribution-Share-Alike License 3.0.