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Spiced Pumpkin Soup
Spiced Pumpkin Soup

Category: Soup | Serves: 6

(52 ratings)

Nutrition Information:
Calories: 128
Protein: 6 g
Carbs: 19 g
Fat: 3 g
Saturated Fat: 2 g
Sodium: 351 mg
Fiber: 3 g

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Sweet potatoes add a tasty and creamy touch to this spiced pumpkin soup. Enjoy a bowl with whole grain crackers and a green salad.
1 tablespoon butter
1 cup onion, chopped
3 tablespoons all-purpose 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-oz cans of nonfat and low-sodium vegetable broth
1 15 oz can of pumpkin
1 cup 1% milk
1 tablespoon fresh lime juice
1 Melt butter in a Dutch oven or large suacepan over medium-high heat. Saute onion for 3-4 minutes then add flour, curry, cumin and nutmeg and saute 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.
3 Remove from heat and let stand for 10 minutes to cool.
4 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.
5 Raise heat to medium then stir in milk and cook for 5 minutes or until soup is heated through.
6 Remove from heat and add lime juice.

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