Pantry Pumpkin Soup

Name: Pantry Pumpkin Soup
Yield: 8
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

Makes8 to 10 servings

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

This article was originally published on Dec 01, 2010

Weekly Newsletter

Keep up with your baby's development, get the latest parenting content and receive special offers from our partners