Spiced Pumpkin Soup
- Number of Servings: 8
Ingredients
1-1/2 tablespoons butter3/4 cup chopped carrot3/4 cup chopped celery3/4 cup chopped ripe banana1 onion, chopped1 garlic clove, minced1 bay leaf1 whole clove5 cups low-salt chicken broth (or 1 container - about 4 cups2 cups canned pure pumpkin (or pumpkin puree)1 can unsweetened coconut milk*3 Tb. maple syrup1 teaspoon ground nutmeg1/2 teaspoon ground cinnamon1/2 teaspoon ground coriander1/2 teaspoon crumbled dried sage leaves1/4 teaspoon ground allspice1/4 teaspoon yellow curry powder (or balti seasoning, smoked paprika)Scirocca sauce
Melt butter in heavy large pot over medium-high heat. Add carrot and next 6 ingredients and sauté until vegetables are soft, about 10 minutes. Discard bay leaf & clove. all remaining ingredients except cilantro. Boil soup over medium-high heat 15 minutes to blend flavors. Cool slightly. Working in batches, puree soup in blender until smooth or use hand blender. Return soup to pot. Season to taste with salt, pepper, scirocca sauce. (Can be made 1 day ahead. Cool slightly, then cover and refrigerate.)
Bring soup to simmer. Divide among 8 bowls. Sprinkle with cilantro or top with yogurt and serve.
Number of Servings: 8
Recipe submitted by SparkPeople user KNOELLE2.
Bring soup to simmer. Divide among 8 bowls. Sprinkle with cilantro or top with yogurt and serve.
Number of Servings: 8
Recipe submitted by SparkPeople user KNOELLE2.
Nutritional Info Amount Per Serving
- Calories: 156.0
- Total Fat: 9.7 g
- Cholesterol: 8.3 mg
- Sodium: 650.3 mg
- Total Carbs: 18.0 g
- Dietary Fiber: 2.4 g
- Protein: 2.2 g
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