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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Pumpkin and sweet potato add vibrant color to this curry-spiced first course. Ingredients:
1 tablespoon butter |
1 cup chopped onion |
3 tablespoons all-purpose flour |
1/2 teaspoon curry powder |
1/4 teaspoon ground cumin |
1/4 teaspoon ground nutmeg |
2 garlic cloves, crushed |
1 cup (1/2-inch) cubed peeled sweet potato |
1/4 teaspoon salt |
2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth |
1 (15-ounce) can pumpkin |
1 cup 1% low-fat milk |
1 tablespoon fresh lime juice |
2 tablespoons chopped fresh chives (optional) |
Directions:
1. 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.
2. 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.
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