Pumpkin Curry Soup

Ingredients:

• 1 Tbsp Butter
• 1 cup Finely Chopped onion
• 2 garlic cloves, finely chopped
• 1 cup diced celery
• 1 tsp curry powder
• 1/8 tsp ground coriander
• 1/8 tsp crushed red pepper
• 3 cups water
• 1 cup low sodium chicken broth
• 1 32 oz can pumpkin puree
• 1 cup fat free half and half

Directions:

• Melt butter in large saucepan over medium-high heat
• Add onion, celery, and garlic; cook for 3-5 minutes or until tender
• Stir in curry powder, coriander, and crushed red pepper; cook for 1 minute
• Add water and broth; bring to a boil
• Reduce heat to low; cook, stirring occasionally, for 15-20 minutes to develop flavors
• Stir in pumpkin and half-and-half, cook for 5 minutes or until heated through
• Transfer mixture to food processor or blender ( in batches, if necessary); cover
• Blend until creamy
• Serve warm or rehear to desired temperature
• Garnish with dollop of sour cream and chives

Preparation tip: Soup may be prepared the day ahead. Cool to room temperature after adding pumpkin and half-and-half. Cover and refrigerate. Just before serving, blend then reheat to serving temperature, but do not boil.

Nutrition Information:

Calories: 180

Total Fat: 5 g

Carbohydrate: 30 g

Protein: 8 g

Fiber: 11g

Sodium: 105 mg

Cholesterol: 0 mg

Iowa State University Extension