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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This is the ultimate comfort soup. I've had this recipe for 6 years (I got it from a magazine) and I love it. If you want to use real pumpkin instead of canned, here's the conversion: 1-3/4 cups of puree - equal to 1 (15-oz.) can pumpkin Ingredients:
3/4 cup chopped spanish onion |
1 teaspoon ginger (i add this cause i like the taste of ginger, but you can skip it) |
2 teaspoons olive oil |
2 1/2 teaspoons curry powder |
salt and pepper |
4 cups fat-free low-sodium chicken broth or 4 cups vegetable broth |
1 (15 ounce) can pumpkin |
2 idaho potatoes, peeled cut into 1 inch cubes |
1/4 cup chopped fresh cilantro |
1 tablespoon heavy whipping cream or 1 tablespoon half-and-half |
Directions:
1. In a large saucepan, sauté onion and ginger in oil 2 minutes.
2. Add curry, salt and pepper, stir to coat.
3. Add broth, pumpkin, potatoes and cream and bring to a boil. Reduce heat to medium, partially cover and cook 8-10 minutes, until potatoes are tender.
4. Remove from heat and stir in cilantro.
5. Serve with roll or bread.
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