Total Time
55mins
Prep 15 mins
Cook 40 mins

This is a great soup for dieters who have a sweet tooth!

Ingredients Nutrition

Directions

  1. Melt butter in a Dutch oven or large saucepan over medium-high heat. Sauté onion for 3-4 minutes then add flour, curry, garlic, cumin and nutmeg and sauté for 1 minute.
  2. 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.
  3. 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.
  4. Raise heat to medium then stir in milk and cook for 5 minutes or until soup is heated through.
  5. Remove from heat and add lime juice.
Most Helpful

3 5

This soup was easy to make. I used the hand blender to make it even easier. The texture was nice and thick, but for my taste I found the flavor needed to be kicked up quite a bit. The small amount of seasoning was not enough for the volume of food and liquid, particularly with the addition of milk that tones down spice flavors. I made this recipe for Pick A Chef Spring 2008.