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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 1 |
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For a more elegant touch, top this hearty soup with cooked shrimp or crabmeat. Ingredients:
1 large sweet onion |
1 tablespoon olive oil |
1 tablespoon minced garlic |
1 tablespoon minced fresh ginger |
1 tablespoon curry powder |
1/8 teaspoon ground red pepper |
1/8 teaspoon ground cumin |
2 (15-oz.) cans unsweetened pumpkin |
1 cup water |
1 (32-oz.) container low-sodium fat-free chicken broth |
1 (13.5-oz.) can lite coconut milk |
2 tablespoons fresh lime juice |
2 1/2 teaspoons salt |
garnishes: sour cream, chopped fresh chives |
Directions:
1. Sauté onion in hot oil in a Dutch oven over medium-high heat 8 minutes or until tender. Add garlic and next 4 ingredients; sauté 1 minute. Add pumpkin, 1 cup water, and broth; bring to a boil. Reduce heat to medium; add coconut milk, lime juice, and salt, and simmer, stirring often, 25 minutes. Remove from heat; cool.
2. Process pumpkin mixture, in batches, in a blender or food processor until smooth, stopping to scrape down sides. Return pumpkin mixture to Dutch oven, and cook over medium heat until thoroughly heated. Garnish, if desired.
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