Curried Pumpkin and Sweet Potato Soup |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This is good enough for a dinner party though you don't have to wait for company to make this delicious soup. I generally don't care for things made with pumpkin but I love this! I got this from a heart healthy recipe book but I can't remember the name. Ingredients:
1 1/2 teaspoons vegetable oil |
1 teaspoon garlic, crushed |
1 cup onion, chopped |
2 1/2 cups chicken stock |
8 ounces sweet potatoes, peeled and chopped |
1 cup canned pumpkin, pureed and cooked |
1 1/2 teaspoons curry powder |
1/2 teaspoon dried coriander |
1 tablespoon honey |
1/2 teaspoon ground ginger |
3/4 cup 1% low-fat milk |
Directions:
1. In saucepan, heat oil; saute garlic and onion until softened, approximately 5 minutes.
2. add stock, sweet potatoes, pumpkin, curry powder, coriander, honey and ginger.
3. reduce heat, cover and simmer until potatoes are tender, approximately 20-30 min (depends are how small you cut your pototoes.
4. Puree in food processor or with immersion blender until smooth.
5. return to saucepan, if using food processor; stir in milk until blended.
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