Pumpkin soup
Знадоби
1 tablespoon butter1 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)
Як готувати
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.
Yield: 6 servings (serving size: 1 cup)
