Ingredients
- butter1 tbsp
- onion, chopped1 cup
- all purpose flour3 tbsp
- curry powder1/2 tsp
- cumin1/4 tsp
- ground nutmeg1/4 tsp
- garlic, crushed2 clove
- sweet potatoes, peeled and cubed1 cup
- salt1/4 tsp
- chicken stock, nonfat and low-sodium chicken broth or vegetable stock2 can
- pumpkin puree1 can
- milk, 1% fat1 cup
- lime juice, fresh1 tbsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Melt butter in a Dutch oven or large saucepan over medium-high heat. Sauté onion for 3–4 minutes. Add flour, curry, cumin, and nutmeg and sauté for 1 minute.
Add sweet potato, salt, chicken broth, and pumpkin, and bring to a boil. Reduce heat to medium-low and simmer, partially covered for about 20–25 minutes or until sweet potatoes are cooked through and softened. Remove from heat and let stand for 10 minutes to cool.
Place half of the pumpkin mixture in a blender and process until smooth. Using a strainer, pour soup back into pan. Repeat with rest of soup.
Raise heat to medium then stir in milk and cook for 5 minutes or until soup is heated through.
Remove from heat and add lime juice.
