Thanksgiving

Curry-Spiced Pumpkin Soup is for Lunch.

Curry-Spiced Pumpkin Soup takes 20 minutes to prepare.

Curry-Spiced Pumpkin Soup takes 25 minutes to cook.

Curry-Spiced Pumpkin Soup makes 16 servings.

The ingredients for Curry-Spiced Pumpkin Soup are:

3 Tbsp Vegetable Oil
2 medium onions halved and sliced thin
1 large carrot, halved lengthwise and sliced
2 medium apples, peeled and sliced
2 Tbsp chopped fresh ginger
2 medium garlic cloves
2 Tbsp mild or medium curry powder
3 Tbsp flour
6 cups chicken or vegetable stock
28 oz pumpkin puree or canned pumpkin
3 Tbsp lime juice
salt to taste

Here is how you make Curry-Spiced Pumpkin Soup:

1. Put oil in soup pot over medium heat. Add the onions, carrot, apple, ginger and garlic and cook until softened-about 5 minutes. Add flour and curry powder and cook another 2 minutes2. Slowly stir in stock. mix in Pumpkin and lime juice. Bring soup to a simmer and then simmer for 15 minutes or until apples are very tender.3. Puree the soup in food processor, blender or in the pot using an immersion blender. Return the soup to simmer.4. Add salt to taste (will affect sodium levels)Makes 16 one-half cup servingsFrom the Ottawa Citizen Oct. 29, 2009 editionNumber of Servings: 16Recipe submitted by SparkPeople user KRAZZYLEGGS.

The nutritional information for Curry-Spiced Pumpkin Soup is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 95.4

• Total Fat: 4.0 g
• Cholesterol: 2.7 mg
• Sodium: 133.6 mg
• Total Carbs: 12.7 g
• Dietary Fiber: 2.0 g
• Protein: 3.3 g