Indian Style Pumpkin Soup
Combine the heartiness of pumpkin with the spicy tang of curry powder with this recipe for Indian-Style Pumpkin Soup. This pumpkin soup recipe is great warm or cold, ideal for any season.
Notes
Indian-Style Pumpkin Soup tastes even better after having been chilled overnight.
Ingredients
- 1 tablespoon margarine or butter substitute, softened
- 1/2 cup onion, chopped finely
- 1 garlic clove, well minced
- 1/2 pound mushrooms, sliced
- 2 tablespoons whole wheat flour
- 1 teaspoon curry powder or garam masala
- 2 cups low sodium chicken stock
- 1 14-ounce can pumpkin, or 2 cups fresh pumpkin, cooked
- 1 tablespoon honey
- Freshly grated nutmeg, to taste
- 2 cups skim milk
Instructions
- In large saucepan, melt margarine over medium heat; cook onion, garlic and mushrooms for 8 to 10 minutes or until softened.
- Stir in flour and curry powder; cook for 1 minute over low heat, stirring, until well blended.
- Gradually add stock, whisking until smooth.
- Stir in pumpkin and honey; season with nutmeg to taste.
- Cook over low heat for 15 minutes, stirring occasionally.
- Add milk and heat until hot.
