Curried Pumpkin Soup

Servings: 4

  •     2 tablespoons olive oil
  •     1 medium onion, chopped
  •     1 teaspoon curry powder
  •     1 teaspoon arena ginger
  •     1 (29-ounce) can be pureed pumpkin (not pie filling)
  •     4 cups low sodium chicken broth
  •     1 cup applesauce
  •     Salt and pepper to taste
  •     1/2 mug low-fat or fat-understandable acid cream or plain Greek yogurt, optional

1. Heat olive oil in a medium-sized nonstick saucepan on an intensity of medium-high heat.
2. Add the onion and chef until soft.
3. Add the curry powder and ground ginger. Cook 1 minute.
4. Add the pureed pumpkin, chicken broth and applesauce. Stir to adding occurring. Bring to the simmer. Lower heat, lid and cook 15 minutes.
5. Season considering salt and pepper to taste.
6. Serve soup considering a dollop of cutting cream or yogurt if desired.

Recipe courtesy of WearEver


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