Ingredients for A Spiced Pumpkin Soup
- 2 tablespoons butter
- 1 medium yellow onion, chopped
- 2 tablespoons all-purpose flour
- 1 teaspoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground nutmeg
- 2 cloves garlic, minced
- 1 large sweet potato, peeled and cubed
- 1 teaspoon salt
- 4 cups chicken broth
- 1 (15 ounce) can pumpkin puree
- 1 cup milk
- 1 tablespoon fresh lime juice
- 1 cup cream
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How to Make A Spiced Pumpkin Soup
- Melt 2 tablespoons of butter in a Dutch oven or large saucepan over medium-high heat.
- Sauté 1 medium yellow onion (chopped) for 3-4 minutes. Add 2 tablespoons all-purpose flour, 1 teaspoon curry powder, 2 cloves garlic (minced), 1 teaspoon ground cumin, and 1/2 teaspoon ground nutmeg. Sauté for 1 minute more.
- Add 1 large sweet potato (peeled and cubed), 1 teaspoon salt, 4 cups chicken broth, and 1 (15-ounce) can pumpkin puree. Bring to a boil.
- Reduce heat to medium-low, partially cover, and simmer for 20-25 minutes, or until sweet potatoes are cooked through and softened.
- Remove from heat and let stand for 10 minutes to cool slightly.
- Carefully transfer half of the pumpkin mixture to a blender and blend until completely smooth. (Be cautious when blending hot liquids).
- Pour the blended soup through a fine-mesh strainer back into the Dutch oven.
- Repeat steps 6 and 7 with the remaining soup.
- Raise heat to medium, stir in 1 cup milk (or cream for a richer soup), and cook for 5 minutes, or until heated through. Do not boil.
- Remove from heat and stir in 1 tablespoon lime juice.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
21g
Fat
9g
Carbs
6g
