Spiced Pumpkin Soup
Photo: Wald1siedel, CC BY-SA 4.0
This spiced pumpkin soup is a light, smooth bowl that gets its body from sweet potato and a little flour rather than cream. The recipe comes from a public health nutrition office, so it uses low-sodium broth and 1% milk. Curry powder, cumin and nutmeg give it a warm background, and a spoonful of lime juice stirred in at the end keeps the sweetness of the pumpkin from feeling heavy.
Instructions
Melt the butter in a Dutch oven or large saucepan over medium-high heat. Add the onion and sauté for 3 to 4 minutes, then stir in the flour, curry powder, cumin and nutmeg and cook for 1 minute.
Add the sweet potato, salt, broth and pumpkin purée, and bring the pot to a boil. Lower the heat to medium-low and simmer partially covered for 20 to 25 minutes, until the sweet potato is soft all the way through.
Take the pot off the heat and let the soup stand for 10 minutes so it cools a little before blending.
Blend half of the soup until completely smooth, then pour it through a strainer back into the pan. Repeat with the remaining soup.
Raise the heat to medium, stir in the milk, and cook for about 5 minutes, until the soup is hot throughout. Remove from the heat and stir in the lime juice.
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