Curried Pumpkin Soup


Serves: 8
Total Calories: 108

Ingredients

1 onion chopped (about 1 1/2 cups)
2 teaspoons fresh ginger minced
2 cloves garlic minced
3 tablespoons olive oil
3 carrots peeled and chopped
1/2 teaspoon cumin
2 teaspoons curry powder
6 cups vegetable broth
2 (15-ounce) cans pumpkins
3/4 cup dry white wine
1 teaspoon salt
1 tablespoon rice wine vinegar
fresh ground pepper
2 or 3 chopped scallion (green part only)
crispy cracker (whatever kind are allowed)

Directions:

Sauté first five ingredients together over medium-high heat in large heavy pot until carrots have begun to soften. Add cumin and curry powder. Cook another couple of minutes. Puree in food processor, adding a cup of the vegetable broth. Return to pot. Add rest of broth, pumpkin, wine, salt and rice wine vinegar. Bring to a simmer and reduce heat to low. Cook partially covered about 30–40 minutes, stir - ring about every 10 minutes. When done (flavors will bind and the soup will taste rich), remove from heat and grind in black pepper to taste. Serve piping hot with a sprinkle of scallions and crumbled crackers.

Tip
Try with Amy Lyn's Original Flax Thins in Baja Chili flavor.

Nutritional Facts:

Serves: 8
Total Calories: 108
Calories from Fat: 50

This Curried Pumpkin Soup recipe is from the Whole Foods Allergy Cookbook Cookbook. Download this Cookbook today.




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