Spiced Pumpkin Soup
Nutritional Info
- Amount Per Serving
- Calories: 164.8
- Total Fat: 4.3 g
- Cholesterol: 8.4 mg
- Sodium: 1,060.4 mg
- Total Carbs: 22.7 g
- Dietary Fiber: 4.1 g
- Protein: 10.1 g
View full nutritional breakdown of Spiced Pumpkin Soup calories by ingredient
This is a SparkPeople.com Recipe (what's this)
Introduction
Yum! You've probably never had soup like this before, but we bet you'll be coming back for more. Yum! You've probably never had soup like this before, but we bet you'll be coming back for more.Ingredients
- 1 tablespoon butter
- 1 cup onion, chopped
- 3 tablespoons whole wheat 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 low sodium chicken broth
- 1 15 oz. can of pumpkin
- 1 cup 1% milk
- 1 tablespoon fresh lime juice
Directions
1. Melt butter in a Dutch oven or large suacepan over medium-high heat. Saute onion for 3-4 minutes then add flour, curry, garlic, 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.
Serves 6.
Reprinted with permission by Public Health – Seattle & King County
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.
Serves 6.
Reprinted with permission by Public Health – Seattle & King County
Member Ratings For This Recipe
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