Spiced Pumpkin Soup
This recipe for spiced pumpkin soup is from the Seattle and King County Public Health Office at http://www.metrokc.gov/HEALTH/nutrition/recipes/pumpkinsoup.htm.
Source and licence
"Spiced Pumpkin Soup" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Spiced_Pumpkin_Soup, revision 4523308), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Spiced_Pumpkin_Soup&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4523308
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 1 tbsp butter
- 1 cup chopped onion
- 3 tbsp all-purpose flour
- ½ tsp curry powder
- ¼ tsp cumin
- ¼ tsp ground nutmeg
- 2 garlic cloves, crushed
- 1 cup peeled and cubed sweet potato
- ¼ tsp salt
- 2 cans (28 oz) nonfat and low-sodium chicken broth or vegetable stock
- 1 can (15 oz) pumpkin purée
- 1 cup 1% milk
- 1 tbsp fresh lime juice
Method
- Melt butter in a Dutch oven or large saucepan over medium-high heat. Sauté onion for 3–4 minutes. Add flour, curry, cumin, and nutmeg and sauté for 1 minute.
- Add sweet potato, salt, chicken broth, and pumpkin, and bring to a boil. Reduce heat to medium-low and simmer, partially covered for about 20–25 minutes or until sweet potatoes are cooked through and softened. Remove from heat and let stand for 10 minutes to cool.
- Place half of the pumpkin mixture in a blender and process until smooth. Using a strainer, pour soup back into pan. Repeat with rest of soup.
- Raise heat to medium then stir in milk and cook for 5 minutes or until soup is heated through.
- Remove from heat and add lime juice.