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Creamy Pumpkin Soup
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Brief Description
Chicken broth, pumpkin and veggies with a little cinnamon and curry added.
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Main Ingredient
chicken broth
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Category: Soups
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Cuisine: Middle Eastern
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Prep Time: 30 min(s)
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Cook Time: 40 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Per serving: Calories 125, Fat 3g, Cholesterol 2mg, Carbs 20g, Protein 4g
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Posted By: cookingmama
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Posted On: Nov 17, 2015
Number of Servings:
Ingredients:
- 1 tablespoons - olive oil
- 1 - large onion diced
- 3 stalks - celery diced
- 2 - carrots peeled, diced
- 2 cups - canned pumpkin
- 6 cups - chicken broth
- 1 pinchs - of ground cloves
- 1/2 teaspoons - curry powder
- 1/2 teaspoons - cinnamon
- 1 cups - low-fat milk
- - salt to taste
Directions:
1. Add olive oil to large pot. Add onion, celery and carrots. Sauté for about 5 minutes to soften vegetables.
2. Add pumpkin, broth and spices and bring to a boil; then reduce heat. Simmer for 30 minutes.
3. Remove from heat and let cool for 15 minutes.
4. Purée soup in blender (carefully, holding onto the lid tightly so the heat doesn't make it pop off while blending) OR use a hand blender to blend soup in pot.
5. Whisk in low-fat milk and reheat before serving. Add salt, as needed.
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