Spiced Butternut and Pumpkin Soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 160.1
  • Total Fat: 3.7 g
  • Cholesterol: 4.9 mg
  • Sodium: 408.3 mg
  • Total Carbs: 28.0 g
  • Dietary Fiber: 5.9 g
  • Protein: 7.5 g

View full nutritional breakdown of Spiced Butternut and Pumpkin Soup calories by ingredient


Introduction

This is a good way to use fresh pumpkin other than in a pie. The soup is spicy and rich tasting. It is fairly easy to make except for the peeling and not letting it curdle
once the yogurt is added This is a good way to use fresh pumpkin other than in a pie. The soup is spicy and rich tasting. It is fairly easy to make except for the peeling and not letting it curdle
once the yogurt is added
Number of Servings: 4

Ingredients

    2 tsp canola oil
    3/4 cup chopped onion (yield of 2 medium peeled onions)
    2 cloves of garlic, minced or pressed
    1 large stalk celery (with leaves)
    3 cups butternut squash, (peeled and cut into 1/2" cubes)
    1-1/2 cups fresh pumpkin (peeled and cut in cubes)
    2 cans (14 ounce to 14 1/2 ounce size) Chicken broth
    (reduced sodium if possible)
    1/2 tsp dried marjoram leaves (crushed)
    1/8 tsp curry power
    1/4 tsp black pepper
    1 tbsp grated fresh ginger, scraped and grated
    1 cup plain low fat yogurt



    1

Tips

You will need a large heavy skillet with deep sides and lid or saucepan to make this recipe. a food processor or chopper is also needed. Buttermilk or even milk can be substituted for yogurt if you ( like my son) do not like yogurt


Directions

coat bottom of pan with oil to avoid sticking. clean & Chop onion and celery. peel and mince garlic. Add onion, celery and garlic to pan. cook over medium heat about 6 minutes.Add squash, pumpkin, broth, marjoram,pepper, curry powder and grated ginger. Raise the heat to a rolling boil then reduce to a slow simmer. Cover with lid and continue cooking until both squash and pumpkin are tender when pricked with a fork. Remove from heat and allow to cool 10 to 15 minutes. The mixture should now be ran through a food processor or blender. For best results process the mixture in fourths instead of all at once. reheat just to serving temperature. Do not get too hot or it will curdle


Serving Size: 4 liberal servings (abouat 2 cups eachj)