Savory Pumpkin Soup

October 19th, 2016
Total Time: 30 minutes | Prep: 10 minutes | Servings: 4 Servings
Ingredients
  • 1 (15 oz) can pumpkin puree or 4 cups pumpkin, peeled and diced* (see note)
  • 2 cups low sodium chicken broth
  • 1 (12-ounce) can fat-free evaporated milk**
  • 1 medium yellow onion, chopped
  • 3 stalks celery, sliced
  • 2 teaspoons curry powder
  • 2 teaspoons cinnamon
  • 2 teaspoons chili powder
  • 1 teaspoon fresh sage, roughly chopped
  • 3 cloves garlic, minced
  • 2 tablespoon Olive Oil
  • Salt and black pepper to taste
Instructions
  1. In a medium-sized stockpot or large saucepan, heat oil over medium heat.  Add minced garlic, celery, and onion. Sauté until onions soften.
  2. Stir in chicken stock, coconut milk, and pumpkin puree. Bring to a boil, and reduce heat to low.
  3. Add curry powder, chili powder, and cinnamon and allow to simmer for about 20 minutes.
*Note: If using raw pumpkin, simmer until pumpkin softens.  Use a blender to puree in small batches
  1. Serve soup with roughly chopped leaves of sage.
  Nutrition Information Per Serving: 250 Calories, 10 g Protein, *15 g Fat (5 g Saturated), 22 g Carbohydrate, 4 g Fiber, 13 g Sugar (No added sugar), 664 mg Potassium, 180 mg Sodium   **Substitute 1 cup fat-free half & half or 1½ cups low fat/soymilk for evaporated milk to trim off some extra calories from fat. You may need to add sweetener to taste