Pumpkin Curry Soup
Total Servings: 4
Ingredients:
2 tsp
olive oil
½ cup
onion, chopped
2 celery
stalks, chopped
2 cloves
of garlic, crushed
1 tsp
sugar
1/2 tsp salt
1/8 tsp
ground allspice
1/8 tsp
ground nutmeg
1/8 tsp
ground cumin
1/8 tsp
ground chili pepper (optional)
¼ tsp
crushed dried curry leaves (available at Southeast Asian shop)
4 cups
Fresh pumpkin, cubed to ½ inch size
1
3 cups
Fat-free chicken broth
4 tbsp
reduced fat or no-fat sour cream
2 green
onions, chopped
Preparation:
1.
In a large, deep pot heat oil--add
onion, celery, garlic and sugar and cook 4 minutes until tender.
2.
Add salt, allspice and nutmeg; stir to coat.
3.
Add pumpkin, potato and broth and bring to a boil.
Reduce heat, partially cover and simmer 20 minutes or until pumpkin is tender.
4.
Puree half the soup in a blender and return to pot
to heat. (Alternatively use hand puree
machine directly in pot)
5.
Add boiling water to achieve desired consistency.
6.
Serve topped with sour cream and onions.