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Spiced Pumpkin Soup
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schedulePrep 0 min
local_fire_departmentCook 0 min
groups6 speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4523308
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 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
Directions
- 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.
- 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.