Pumpkin Curry Soup

Recipe Summary:

• Preparation Time:  45 minutes
• Number of Servings:  4
• Cups of Fruits and Vegetables Per Person:  1.00

Ingredients:

• 1 Tbsp butter
• 1 cup finely chopped onion
• 2 garlic cloves, finely chopped
• 1 cup diced celery
• 1 tsp curry powder
• 1/8 tsp ground coriander
• 1/8 tsp crushed red pepper
• 3 cups water
• 1 cup low sodium chicken broth
• 1 32 oz can pumpkin puree
• 1 cup fat free half-and-half

Directions:

1. Melt butter in large saucepan over medium-high heat. Add onion, celery, and garlic; cook for 3 to 5 minutes or until tender.
2. Stir in curry powder, coriander and crushed red pepper; cook for 1 minute.
3. Add water and broth; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 15 to 20 minutes to develop flavors.
4. Stir in pumpkin and half-and-half; cook for 5 minutes or until heated through.
5. Transfer mixture to food processor or blender (in batches, if necessary); cover. Blend until creamy.
6. Serve warm or reheat to desired temperature. Garnish with dollop of sour cream and chives.

Preparation Tip: Soup may be prepared the day ahead. Cool to room temperature after adding pumpkin and half-and-half. Cover and refrigerate. Just before serving, blend then reheat to serving temperature, but do not boil.

Nutritional Facts:

• Serving Size: 1/4 recipe
• Calories: 180
• Total Fat: 5 g
• Sodium: 105 mg
• Protein: 8 g

Source: Centers for Disease Control