Pumpkin Soup

Name: Pumpkin Soup
Ingredients: 1 tablespoon butter; 1 cup chopped onion; 3 tablespoons all-purpose flour; 1/2 teaspoon curry powder; 1/4 teaspoon ground cumin; 1/4 teaspoon ground nutmeg; 2 garlic cloves, crushed; 1 cup (1/2-inch) cubed peeled sweet potato; 1/4 teaspoon salt; 2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth; 1 (15-ounce) can pumpkin; 1 cup 1% low-fat milk; 1 tablespoon fresh lime juice; 2 tablespoons chopped fresh chives (optional)

14 ingredients

5 steps

Ingredients

1 tablespoon butter
1 cup chopped onion
3 tablespoons all-purpose flour
1/2 teaspoon curry powder
1/4 teaspoon ground cumin
1/4 teaspoon ground nutmeg
2 garlic cloves, crushed
1 cup (1/2-inch) cubed peeled sweet potato
1/4 teaspoon salt
2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
1 (15-ounce) can pumpkin
1 cup 1% low-fat milk
1 tablespoon fresh lime juice
2 tablespoons chopped fresh chives (optional)

Directions

1

Melt butter in a Dutch oven over medium-high heat. Add onion; saute 3 minutes. Stir in flour, curry powder, cumin, nutmeg, and garlic; saute 1 minute. Add sweet potato, salt, broth, and pumpkin; bring to a boil. Reduce heat; simmer, partially covered, 20 minutes or until potato is tender, stirring occasionally. Remove from heat; cool 10 minutes.
2

Place half of pumpkin mixture in a blender or food processor; process until smooth. Pour pureed soup into a large bowl. Repeat procedure with remaining pumpkin mixture. Return soup to pan; stir in milk. Cook over medium heat 6 minutes or until thoroughly heated, stirring often (do not boil). Remove from heat; stir in juice. Garnish with chives, if desired.
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