Thursday, October 1, 2015

Curried Pumpkin Soup

Get in the fall spirit with this warm, yummy recipe for pumpkin soup!

Curried Pumpkin Soup


2 tablespoons olive oil
4 cups low sodium chicken broth
1 medium onion, chopped
1 cup apple sauce
1 teaspoon curry powder
Salt and pepper to taste
1 teaspoon ground ginger
1/2 cup low-fat or fat-free sour cream
1 (29-ounce) can pureed pumpkin (not pie filling)
or plain Greek yogurt, optional


Heat olive oil in a medium-sized nonstick saucepan over medium-high heat.

Add the onion and cook until soft.

Add curry powder and ground ginger - cook 1 minute

Add pureed pumpkin, chicken broth and applesauce - stir to combine.  Bring to a simmer, lower heat, cover and cook 15 minutes.

Season with salt and pepper to taste.

Serve with a dollop of sour cream or yogurt if desired.

Recipe courtesy of WearEver cookware

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