curried pumpkin soup

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* Exported from MasterCook *

 

Curried Pumpkin Soup

 

Recipe By :Regina Campbell

Serving Size : 6 Preparation Time :0:00

Categories : Soups {Posted}

 

Amount Measure Ingredient -- Preparation Method

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1 medium onion -- peeled and sliced

1 piece fresh ginger -- (1 inch) sliced

4 cups vegetable broth

29 ounces canned pumpkin

3/4 teaspoon nutmeg

1 tablespoon curry powder

1 teaspoon salt

1 cup soy milk

or rice or almond milk

1/2 cup evaporated skim milk

2 tablespoons sherry or Cointreau -- (2 to 3)

1 tablespoon extra-virgin olive oil

1 tablespoon orange zest

 

1. In a medium saucepan, over medium heat, bring the broth to a boil. Add the

onions and ginger, boil until the onions are soft.

 

2. Strain the onion and ginger out of the broth, reserving the broth in the

saucepan. Place the onions and ginger in a blender with 1/4 cup of the broth.

 

3 .Puree the mixture until smooth. Add the pureed mixture back into the saucepan

with the broth.

 

4 .Add the pumpkin and spices, and cook over medium-low heat, stirring well. Add

the milk, evaporated milk and sherry, and stir well. Do not allow this to boil.

 

5. In a small skillet, over high heat, place the olive oil. When hot, add the

orange zest and flash fry it for about 20 seconds, then add it to the soup.

 

6. Check the seasoning, salt to taste. Serve hot, with a dollop of sour cream

(optional). Serves 6.

 

Source:

" Regina's Vegetarian Table (613 SHOW) "

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Per Serving (excluding unknown items): 227 Calories; 6g Fat (24.4% calories from

fat); 9g Protein; 35g Carbohydrate; 7g Dietary Fiber; 2mg Cholesterol; 1478mg

Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 0

Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 1363 0 0