Prep 15 mins
Cook 40 mins
This is a great soup for dieters who have a sweet tooth!
- 1 tablespoon butter
- 1 cup onion, chopped
- 3 tablespoons whole wheat flour
- 1⁄2 teaspoon curry powder
- 1⁄4 teaspoon cumin
- 1⁄4 teaspoon ground nutmeg
- 2 garlic cloves, crushed
- 1 cup peeled and cubed sweet potato
- 1⁄4 teaspoon salt
- 2 (14 ounce) cans low sodium chicken broth
- 1 (15 ounce) can pumpkin
- 1 cup 1% low-fat milk
- 1 tablespoon fresh lime juice
- 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.
- 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.
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.