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Pantry Pumpkin Soup

Published by Today's Parent on 12/1/2010
A touch of curry adds flavour, not heat, to this satisfying soup
3/5
(14)
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Ingredients

  • 2 tbsp (30 mL) olive oil
  • 1 leek, white and light green parts only, sliced
  • 1 stalk celery, chopped
  • 1 Yukon gold potato, diced
  • 2 tsp (10 mL) curry powder
  • 6 cups (1.5 L) low-sodium
  • chicken stock
  • 796 ml can pumpkin
  • 1 tbsp (15 mL) lemon juice
  • 375 ml can 2% evaporated milk
  • salt and ground pepper to taste
  • pinches of nutmeg (optional)
  • whole wheat croutons (optional)

Directions

  1. Heat oil in a large pot over medium. Add leek and celery, and sauté, stirring often, for 4 minutes or until soft and fragrant, but not browned.
  2. Add potatoes and curry powder, and sauté for another minute. Add stock, pumpkin and lemon juice; stir to combine and bring to a boil. Reduce to simmer and cook, covered, for 12-14 minutes, or until potatoes are tender.
  3. Stir in milk and cook until heated through. Season with salt and pepper. If you wish, serve each bowl of soup with a pinch of nutmeg and a sprinkle of croutons.
  4. Makes 8-10 servings.
  5. In a serving: 117 calories, 6 g protein, 4 g fat, 16 g carbs, 3 g dietary fibre

Sorry, there is no nutrition information available for this recipe.

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