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Spicy Pumpkin Soup

Spicy Pumpkin Soup

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Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
 
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Prep
20 min.		 Cook
40 min.		 Ready In
60 min.
     4 servings

Nutrition Facts

Serving Size 662g
Amount per Serving
Calories 20419% of calories from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 4%
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 62mg 3%
Total Carbohydrate 41g 14%
Dietary Fiber 10g 39%
Sugars 10g
Protein 5g
Vitamin A 814% • Vitamin C 32%
Calcium 14% • Iron 25%
* based on a 2,000 calorie diet How is this calculated?
 
Metric measurements

Ingredients

1tablespoon olive oilVideo
4each shallots chopped*
2each celery stalk sliced
2medium carrots coarsely chopped
2medium potatoes diced
1tablespoon coriander ground
2teaspoons cumin ground
1/2teaspoon cinnamonVideo ground
1/4teaspoon cloves ground
1dash nutmeg *
2pounds pumpkin peeled, seeded, coarsely chopped
5cups vegetable stockVideo
1x yogurt, plain *
1x cilantro leaves *
* Nutrition Facts

Directions

Heat oil in 3-quart saucepan.

Add shallots and celery and sauté 5 minutes.

Add carrots and potatoes and sauté 5 minutes longer.

Add coriander, cumin, cinnamon, cloves and nutmeg.

Stir-fry 2 minutes.

Add pumpkin and vegetable stock, bring to boil, cover and simmer gently 20 minutes, or until all vegetables are tender.

Blend soup in food processor or blender until smooth.

Return to pan, adjust seasonings to taste and heat through.

Serve hot, garnished with swirl of yogurt and cilantro leaves.

First published: last updated: 2012-03-31

 
 
 
 
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