Who says it’s just for pies? Savor the flavour of this versatile fall vegetable in our deliciously creamy soup.
| Prep time: 50 Minutes Makes 6 Servings | ||
| 6 cups | Chicken stock | 1.5 L |
| 2 cups | Chopped onions | 500 mL |
| 2 | Cloves garlic, finely minced | 2 |
| 5 cups | Chopped peeled potatoes | 1.25 L |
| 1 tbsp | Curry powder | 15 mL |
| 1 tsp | Thyme | 5 mL |
| 1 tsp | Ground marjoram | 5 mL |
| ¼ tsp | Cumin | 1 mL |
| ¼ tsp | Ground ginger | 1 mL |
| ½ tsp | Pepper | 2 mL |
| 1 | Can (14 oz/398 mL) pure pumpkin puree | 1 |
| 2 cups | 1% milk | 500 mL |
- In large saucepan, over high heat, bring stock to boil. Add onions, garlic, potatoes, curry, thyme, marjoram, cumin, ginger and pepper. Reduce heat; simmer, covered, stirring occasionally, for 30 minutes or until vegetables are tender.
- Remove 2 cups (500 mL) of soup. Process (in batches) in food processor/blender until smooth. Return to saucepan.
- Add pumpkin and milk; simmer gently, on low heat, until soup is heated through. Do not boil. Adjust seasonings. Freezing not recommended.
When buying canned pumpkin for this recipe, look for pumpkin puree or pure pumpkin, not the prepared pumpkin pie filling that has added spices and sugar.
Per 1 ½ cups (375 mL): 184 calories; 1 g fat (6% of calories); 0.7 g saturated fat; 3 mg cholesterol; 36 g carbohydrate; 7 g protein; 300 mg sodium; 5 g fibre
