Indian Style Pumpkin Soup

Combine the heartiness of pumpkin with the spicy tang of curry powder with this recipe for Indian-Style Pumpkin Soup. This pumpkin soup recipe is great warm or cold, ideal for any season.

Notes

Indian-Style Pumpkin Soup tastes even better after having been chilled overnight.

Ingredients

1 tablespoon margarine or butter substitute, softened
1/2 cup onion, chopped finely
1 garlic clove, well minced
1/2 pound mushrooms, sliced
2 tablespoons whole wheat flour
1 teaspoon curry powder or garam masala
2 cups low sodium chicken stock
1 14-ounce can pumpkin, or 2 cups fresh pumpkin, cooked
1 tablespoon honey
Freshly grated nutmeg, to taste
2 cups skim milk

Instructions

In large saucepan, melt margarine over medium heat; cook onion, garlic and mushrooms for 8 to 10 minutes or until softened.
Stir in flour and curry powder; cook for 1 minute over low heat, stirring, until well blended.
Gradually add stock, whisking until smooth.
Stir in pumpkin and honey; season with nutmeg to taste.
Cook over low heat for 15 minutes, stirring occasionally.
Add milk and heat until hot.