A touch of curry adds flavour, not heat, to this satisfying pumpkin soup recipe.
2 tbsp olive oil
1 leek, white and light green parts only, sliced
1 stalk celery, chopped
1 Yukon gold potato, diced
2 tsp curry powder
6 cups low-sodium chicken broth
1 796 mL can pumpkin
1 tbsp lemon juice
1 375 can 2% evaporated milk
salt, to taste
ground black pepper, to taste
pinches ground nutmeg, optional
whole wheat croutons, optional
Heat oil in a large pot over medium. Add leek and celery, and sauté, stirring often, for 4 minutes or until soft and fragrant, but not browned.
Add potatoes and curry powder, and sauté for another minute. Add stock, pumpkin and lemon juice; stir to combine and bring to a boil. Reduce to simmer and cook, covered, for 12-14 minutes, or until potatoes are tender.
Stir in milk and cook until heated through. Season with salt and pepper. If you wish, serve each bowl of soup with a pinch of nutmeg and a sprinkle of croutons.
Makes 8-10 servings.
In a serving: 117 calories, 6 g protein, 4 g fat, 16 g carbs, 3 g dietary fibre