Spicy Pumpkin Soup

 Yield: Serves 8.             

 

Ingredients:

4 Tbsp unsalted butter
2 medium yellow onions, chopped
2 teaspoons minced garlic
1/8 to 1/4 teaspoon crushed red pepper
2 teaspoons curry powder
1/2 teaspoon ground coriander
Pinch ground cayenne pepper (optional)
3 (15 oz) cans 100 percent pumpkin or 6 cups of chopped roasted pumpkin*
7 cups of chicken broth (or vegetable broth for vegetarian option)**

 *To make pumpkin purée, cut a sugar pumpkin in half, scoop out the seeds and stringy stuff, lie face down on a tin-foil lined baking pan. Bake at 350°F until soft, about 45 min to an hour. Cool, scoop out the flesh. Freeze whatever you don't use for future use.

 **If cooking gluten-free, use gluten-free broth.

  Instructions:

1.        Melt butter in a 4-quart saucepan over medium-high heat. Add onions and garlic and cook, stirring often, until softened, about 4 minutes. Add spices and stir for a minute more.

2.        Add pumpkin and 7 cups of chicken broth; blend well. Bring to a boil and reduce heat, simmer for 10 to 15 minutes.

3.        Transfer soup, in batches, to a blender or food processor. Cover tightly and blend until smooth. Return soup to saucepan.

4.        With the soup on low heat.  Adjust seasonings to taste.

 

Serve in individual bowls. Sprinkle the top of each with toasted pumpkin seeds.

Nutrition Facts: Per serving/ yields 8 servings

Calories:  139                     

Fat:  6.7 g
Carbs: 17.4 g
Fiber:  5.3 g
Protein:  1.5 g