A Spiced Pumpkin Soup

Ingredients

• 1 tablespoon butter
• 1 cup onion, chopped
• 3 tablespoons whole wheat flour
• 1/2 teaspoon curry powder
• 1/4 teaspoon cumin
• 1/4 teaspoon ground nutmeg
• 2 garlic cloves, crushed
• 1 cup peeled and cubed sweet potato
• 1/4 teaspoon salt

• 2 (14 ounce) cans low sodium chicken broth

• 1 (15 ounce) can pumpkin
• 1 cup 1% low-fat milk
• 1 tablespoon fresh lime juice

Directions

1. 1

   Melt butter in a Dutch oven or large saucepan over medium-high heat. Sauté onion for 3-4 minutes then add flour, curry, garlic, cumin and nutmeg and sauté for 1 minute.

2. 2

   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.

3. 3

   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.

4. 4

   Raise heat to medium then stir in milk and cook for 5 minutes or until soup is heated through.

5. 5

   Remove from heat and add lime juice.