Soup and pumpkins are beautiful signs of fall. Combining the two will warm up a cool autumn evening. The soup is great paired with a salad or a sandwich. Keep the recipe on hand for Thanksgiving celebrations. You may want to have it on hand to give to your guests as they are sure to ask you for the recipe. I was surprised that a few of my kids also liked pumpkin soup. Normally, I make butternut squash soup but this goes over a bit better. If you don’t like curry the omit and get creative. Think about how squash soup is made because the concept is the same. Once, I omitted the curry and the onions but added cinnamon and a tad of brown sugar. It was a bit sweet for my taste but as you can guess the kids enjoyed it. Don’t be afraid to get creative. One thing I learned is that you need a little creativity when you are cooking low fat. As they say variety is the spice of life.
Curried Pumpkin Soup
Ingredients
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
Directions
Heat olive oil in a medium-sized nonstick saucepan over medium-high heat.
Add the onion and cook until soft.
Add the curry powder and ground ginger. Cook 1 minute.
Add the pureed pumpkin, chicken broth and apple sauce. Stir to combine. Bring to simmer. Lower heat, cover and cook 15 minutes.
Season with salt and pepper to taste.
Serve soup with a dollop of sour cream or yogurt, if desired.
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