Spicy Pumpkin Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 133.6
- Total Fat: 7.2 g
- Cholesterol: 15.5 mg
- Sodium: 1,051.3 mg
- Total Carbs: 14.8 g
- Dietary Fiber: 2.8 g
- Protein: 3.9 g
View full nutritional breakdown of Spicy Pumpkin Soup calories by ingredient
Introduction
This is a great recipe to make with edible pumpkins. Delicious and it freezes well. This is a great recipe to make with edible pumpkins. Delicious and it freezes well.Number of Servings: 8
Ingredients
-
4 Tbsp unsalted butter
2 medium yellow onions, chopped
2 teaspoons minced garlic
1/8 to 1/4 teaspoon crushed red pepper
2 teaspoons curry powder
1/2 teaspoon ground coriander
Pinch ground cayenne pepper (optional)
3 (15 oz) cans 100 percent pumpkin or 6 cups of chopped roasted pumpkin*
5 cups of chicken broth (or vegetable broth for vegetarian option)
2.5 cups of milk (soy or regular)
Directions
Melt butter in a 4-quart saucepan over medium-high heat. Add onions and garlic and cook, stirring often, until softened, about 4 minutes. Add spices and stir for a minute more.
2 Add pumpkin and 5 cups of chicken broth; blend well. Bring to a boil and reduce heat, simmer for 10 to 15 minutes.
3 Transfer soup, in batches, to a blender or food processor. Cover tightly and blend until smooth. Return soup to saucepan.
4 With the soup on low heat, Slowly add milk while stirring to incorporate. Adjust seasonings to taste. You might want to add a teaspoon of salt.
*To make pumpkin purée, cut a sugar pumpkin in half, scoop out the seeds and stringy stuff, lie face down on a tin-foil lined baking pan. Bake at 350°F until soft, about 45 min to an hour. Cool, scoop out the flesh. Freeze whatever you don't use for future use.
Number of Servings: 8
Recipe submitted by SparkPeople user STRIVE4BALANCE.
2 Add pumpkin and 5 cups of chicken broth; blend well. Bring to a boil and reduce heat, simmer for 10 to 15 minutes.
3 Transfer soup, in batches, to a blender or food processor. Cover tightly and blend until smooth. Return soup to saucepan.
4 With the soup on low heat, Slowly add milk while stirring to incorporate. Adjust seasonings to taste. You might want to add a teaspoon of salt.
*To make pumpkin purée, cut a sugar pumpkin in half, scoop out the seeds and stringy stuff, lie face down on a tin-foil lined baking pan. Bake at 350°F until soft, about 45 min to an hour. Cool, scoop out the flesh. Freeze whatever you don't use for future use.
Number of Servings: 8
Recipe submitted by SparkPeople user STRIVE4BALANCE.
