Spiced Pumpkin Soup
October 26: National Pumpkin Day
Pumpkin pie is popular around this time of the year, with Halloween and Thanksgiving coming soon. Besides putting pumpkin in desserts, we also prepare it in a pot of soup when we want to eat something simple yet spicy to warm us up on a cool fall day. This quick and easy recipe uses fat-free and low-sodium ingredients, making it healthier for harvest-style meals. Savor a spiced pumpkin soup this season and on National Pumpkin Day.
(Adapted from Parade newsmagazine via Dash Recipes)
- 1 tablespoon oil (vegetable or canola)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon curry powder
- 1 teaspoon ground cumin
- 5-6 pods of cardamom (or ¼ teaspoon ground cardamom); discard pods before pureeing soup in the blender
- salt and pepper to taste
- 2 cups chicken broth (use fat-free, low sodium broth)
- 1 can (15 ounces) pumpkin
- 1 can (12 ounces) evaporated milk (use fat-free)
- plain yogurt (use plain fat-free Greek yogurt)
- cilantro or parsley leaves (optional garnish)
Chop the onions and mince the garlic cloves. Set aside. In a stock pot, heat the oil.
Saute the onion and garlic until the onions are soft. Stir in the curry powder, cumin and cardamom.
Pour in the chicken broth. Add the pumpkin and mix well. Bring to a boil and stir. Reduce the heat to low and simmer for 15 minutes, stirring occasionally. Mix in the evaporated milk and adjust the spices.
Transfer in batches to a blender. Puree then return to the pot to reheat. Ladle into soup bowls. Garnish with plain yogurt and cilantro or parsley leaves (optional).
- Search our blog for more soup recipes and posts containing pumpkin as an ingredient.