Pumpkin  Soup


PER SERVING:

Calories  121
Total fat  2.8 grams
Sodium  283 milligrams
(using Pacific brand 70 mg
Sodium per serving broth)

Serves 6
1 cup each

Modified from
Cooking Light Magazine

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Ingredients

1    tbsp canola oil
1    cup chopped onion
3    tbsps all-purpose flour
½   tsp curry powder
¼   tsp ground cumin
¼   tsp ground nutmeg
2    garlic cloves, crushed
1    1/2-inch  cubed peeled sweet potato
¼   tsp salt
1   14 ½ oz can fat-free, reduced fat or
      less-sodium or sodium free chicken broth
1   15 oz can pumpkin
1    cup 1% low fat milk
1    tbsp fresh lime juice
2    tbsps chopped fresh chives (optional)

PREPARATION:
1.   Heat oil in a dutch oven over
      medium-high heat.
2.   Add onion; sauté 3 minutes.
3.   Stir in flour, curry powder, cumin,
      nutmeg and garlic; sauté 1 minute.
4.   Add sweet potato, salt, broth and
      pumpkin; bring to a boil. Reduce heat;
      simmer, partially covered, 20 minutes
      or until potato is tender,
      stirring occasionally.
5.   Remove from heat; cool 10 minutes.
6.   Place half of pumpkin mixture in a
      blender or food processor; process
      until smooth.
7.   Pour pureed soup into a large bowl.
      Repeat procedure with remaining
      pumpkin mixture.
8.   Return soup to pan; stir in milk.
      Cook over medium heat 6 minutes
      or until thoroughly heated, stirring
      often (do not boil).
9.   Remove from heat; stir in juice.
10. Garnish w/chives. 







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