Spicy Pumpkin Soup

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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
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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.

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