Spiced Pumpkin Soup
Smooth and creamy curried pumpkin soup, served garnished with a dollop of unsweetened whipped cream and glazed pumpkin seeds.
2 tablespoons canola oil
1 cup chopped onion
1 leek, sliced (white part only)
1 1/2 teaspoons curry powder
2 (14.5-ounce) cans reduced-sodium chicken broth
1 (29-ounce) can pumpkin purée
2 tablespoons unsalted butter
3/4 cup milk
2 tablespoons firmly packed brown sugar
1/2 cup pumpkin seeds
3 tablespoons water
1 tablespoon granulated sugar
1/2 cup unsweetened heavy cream, whipped
- In 3-quart saucepan, heat oil over medium heat. Add onion, leek and curry powder. Cook 10 minutes, being careful not to brown. Add chicken broth and pumpkin purée. Bring to a boil; reduce heat and simmer 5 minutes.
- Add pumpkin mixture and butter to container of electric blender, filling up to 4-cup capacity mark, or as manufacturer directs. Remove or open center of lid, and begin blending at lowest speed. Blend in batches, if necessary. Blend until smooth. Return to saucepan. Bring just to boiling over medium-low heat. Mix in milk and brown sugar. Season with salt, black pepper and cayenne pepper to taste.
- Coat sheet of foil with vegetable cooking spray or butter. In 9-inch nonstick skillet, heat pumpkin seeds, water and sugar. Bring to boiling and cook, stirring occasionally, until liquid is thoroughly absorbed and seeds begin to brown, being careful not to burn. (Caution: Toward end of cooking, hot seeds may pop out of pan.) Transfer to foil in single layer; cool.
- To serve, ladle soup into bowls, and garnish with generous tablespoon of glazed pumpkin seeds, a dollop of whipped cream and chervil leaves, if desired.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): 420 calories; 27 g fat; 65 mg cholesterol; 730 mg sodium; 36 g carbohydrate; 8 g fiber; 8 g protein.
Recipe provided courtesy of the Canned Food Alliance.