With winter upon us this is an excellent cold-weather dish.

-= Exported from BigOven =-

Quick And Easy Pumpkin Soup

Warm spicy pumpkin in a creamy soup. This will warm you right up when it's
cold out.

Recipe By: Pete Romfh
Serving Size: 8
Cuisine: American
Main Ingredient: Pumpkin
Categories: Low Sugar, Diabetic, Low Fat, Winter, Thanksgiving, Christmas,
Simple - Easy, Soup, Snacks, Brunch

-= Ingredients =-
1 tablespoon butter
1 large onion ; chopped
1 1/2 teaspoon curry powder
1/8 teaspoon crushed red-pepper flakes
1 large Granny Smith apple ; peeled, cored and diced
1 1/2 cups solid-pack pumpkin
27 ounces chicken broth ; 2 - 13 oz cans
1/2 cup water
2/3 cup half-and-half ; OR: heavy cream

-= Instructions =-
Heat butter in large saucepan over medium heat. Add chopped onion and sauté
3 minutes or until softened but not browned. Stir in curry powder and
crushed red pepper flakes. Add apples and continue cooking for 10 minutes
longer.

Add pumpkin, chicken broth and water; stir to combine. Cook 5 minutes.
Remove from heat.

Puree in a blender or food processor until smooth, working in batches.
Return to saucepan. Bring to boiling. Lower heat as soon as the soup reaches
boiling. Simmer 2 to 3 minutes to blend flavors. Just before serving, stir
in half and half or heavy cream.

Each (1 cup) serving contains:
Cals: 88, FatCals: 41
Total Fat: 5g, SatFat: 3g, MonoFat: 1g
Chol: 11mg, Sodium: 439mg, Potassium: 261mg.
Total Carbs: 9g, Fiber: 2g, Sugars: 3g
Protein: 3g

OPTION: You can use vegetable broth to make this totally vegetarian. That
will also reduce the fat and sodium by half but the flavor won't be quite as
rich.

** Easy recipe software. Try it free at: http://www.bigoven.com **




--
Pete Romfh, Telecom Geek & Amateur Gourmet.
http://www.bigoven.com/~promfh
promfh (at) hal-pc (dot) org