Directions:
- Melt butter in a Dutch oven over medium-high heat. Add onion; saute 3 minutes. Stir in flour, curry powder, cumin, nutmeg, and garlic; saute 1 minute. Add sweet potato, salt, broth, and pumpkin; bring to a boil. Reduce heat; simmer, partially covered, 20 minutes or until potato is tender, stirring occasionally. Remove from heat; cool 10 minutes.
- Place half of pumpkin mixture in a blender or food processor; process until smooth. Pour pureed soup into a large bowl. Repeat procedure with remaining pumpkin mixture. Return soup to pan; stir in milk. Cook over medium heat 6 minutes or until thoroughly heated, stirring often (do not boil). Remove from heat; stir in juice. Garnish with chives, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 87.13 Kcal (365 kJ) | ||
| Calories from fat | 22.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.46g | 4% | |
|---|---|---|---|
| Cholesterol | 7.12mg | 2% | |
| Sodium | 147.46mg | 6% | |
| Potassium | 228.34mg | 5% | |
| Total Carbs | 13.01g | 4% | |
| Sugars | 4.41g | 18% | |
| Dietary Fiber | 1.48g | 6% | |
| Protein | 3.46g | 7% | |
| Vitamin C | 4.5mg | 8% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 0.6mg | 4% | |
| Calcium | 77.4mg | 8% | |
| Amount Per 100 g | |||
| Calories | 76.02 Kcal (318 kJ) | ||
| Calories from fat | 19.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.14g | 4% | |
|---|---|---|---|
| Cholesterol | 6.21mg | 2% | |
| Sodium | 128.66mg | 6% | |
| Potassium | 199.23mg | 5% | |
| Total Carbs | 11.35g | 4% | |
| Sugars | 3.85g | 18% | |
| Dietary Fiber | 1.29g | 6% | |
| Protein | 3.02g | 7% | |
| Vitamin C | 3.9mg | 8% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 0.6mg | 4% | |
| Calcium | 67.6mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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