CURRIED PUMPKIN SOUP
This soup screams Autumn, but it’s wonderful anytime! I love the sweet/spicy flavor and the richness the coconut milk gives.
The peanut butter is optional and depending on the mood I’m in I’ll either add it or leave it out….the soup is fantastic either way!
Serve this with a plate of fresh veggie sticks and some hot-from-the-oven oatmeal or bran muffins for your family.
2 tablespoons butter or olive oil
1 cup diced onion
1 clove garlic, minced
2 tablespoons flour
3 cups chicken broth
One 15-ounce can pumpkin puree
1 1/2 cups unsweetened coconut milk OR fat free half & half OR evaporated milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon fresh grated nutmeg
1 teaspoon sweet curry powder
1 tablespoon honey OR agave nectar
2-3 teaspoons Splenda (I like mine on the sweet side)
Pinch of cayenne or red chili powder – optional (the heat is wonderful if you use the coconut milk – gives an India/Thai flavor)
1-2 tablespoons creamy peanut butter – optional
Melt butter or oil in a stock pot. Add onions and garlic and cook over medium-low heat until onions are transparent and very soft. Whisk in flour and cook for two minutes, stirring frequently. Whisk in broth, pumpkin puree, half & half, salt, pepper, nutmeg, curry powder, honey, and Splenda, and cayenne, if using.
Over medium heat, stirring very frequently, let soup come to a boil. Boil, stirring, for two minutes or until thickened. Add the peanut butter if desired. Heat through. (At this point you could puree it for a super silky-smooth texture.) Serve with chopped peanuts and a grating of nutmeg on top. Makes 10 serving about 3/4 cup each.
Per Serving: Calories 160; Protein 5 g; Fat 11 g; Carbs 10 g; Sugar 5 g; Sodium 244 mg