Pantry Pumpkin Soup
Today's Parent
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A touch of curry adds flavour, not heat, to this satisfying pumpkin soup recipe.
Ingredients
-
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
Instructions
- 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