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Recipes - Curry Pumpkin Soup

Recipe Name

Curry Pumpkin Soup

Submitted by jackie.cowell
Recipe Description Great Fall recipe (and all year long)
Quantity 1 Quantity Unit bowl of soup Servings  
Prep Time (minutes) 20 Cook Time (minutes) 45 Ready In (minutes) 65
 Recipe Nutrition ... build a NutritionPlan with our meal planner Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be adjusted. Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
12
1/8
large (3-1/4" dia) (approx 2 per lb)apples, with skin
2/3
cupcanola oil
5
largeOnion, chopped
9
1/3
clovegarlic minced
1/4
packetcurry powder
1
2/3
tablespoonsSpices, ground cumin
9
1/3
cupspumpkin (canned)
11
1/2
cans (10.75 oz)chicken broth low sodium
1
1/8
quartsfat free milk
9
1/3
tablespoonsPumpkin Pie Spice
3/4
cup, packedsplenda brown sugar
4
1/2
cups, stripscelery, chopped
Steps
Sequence Step
1Heat oil in 3 qt saucepan (or larger) and saute onions and celery until soft - @ 5 mins. Add curry, garlic and cumin and saute another minute.
2Stir in the 15 oz can of pumpkin puree and the pumpkin pie spice (OR combo of cinnamon, ginger, nutmeg, allspice to taste). Add chopped apples, broth, milk and brown sugar. Bring to boil, stirring often. Cover, reduce heat and simmer for 25 minutes, stirring occasionally.
3Use potato masher to reduce lumps. Serve as is, or, if desired, use hand blender or food processor to puree. A dollop of vanilla yogurt and/or fried scallions goes well on top.






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