Cookbook:Spiced Pumpkin Soup

| Soups

This recipe for spiced pumpkin soup is from the Seattle and King County Public Health Office at http://www.metrokc.gov/HEALTH/nutrition/recipes/pumpkinsoup.htm.

Ingredients

 * 1 tbsp butter
 * 1 cup chopped onion
 * 3 tbsp all-purpose flour
 * ½ tsp curry powder
 * ¼ tsp cumin
 * ¼ tsp ground nutmeg
 * 2 garlic cloves, crushed
 * 1 cup peeled and cubed sweet potato
 * ¼ tsp salt
 * 2 cans (28 oz) nonfat and low-sodium chicken broth or vegetable stock
 * 1 can (15 oz) pumpkin purée
 * 1 cup 1% milk
 * 1 tbsp fresh lime juice

Procedure

 * 1) Melt butter in a Dutch oven or large saucepan over medium-high heat. Sauté onion for 3–4 minutes. Add flour, curry, 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.

Kochbuch/ Kürbiscremesuppe Kookboek/Pompoensoep