Pumpkin Soup

Recipe Ingredients

2 tablespoons	30ml	Butter
2 tablespoons	30ml	Flour
1 tablespoon	15ml	Curry powder
2 cups	474ml	Chicken broth
2 cups	474ml	Vegetable broth
1 cup	237ml	Half-and-half
3 cups	711ml	Pumpkin puree
1/2 teaspoon	2.5ml	Salt
2 tablespoons	30ml	Sugar
1/2 tablespoon	7.5ml	Soy sauce
1/3 cup	48g / 1.7oz	Finely-chopped toasted pepitas - for garnish

Recipe Instructions

Melt butter over medium heat in 5-quart saucepan. Whisk flour and curry powder into melted butter, stirring constantly 1 minute. Add chicken broth, vegetable broth and half-and-half and continue to whisk. Scrape bottom of pan with rubber spatula so nothing sticks.

Add pumpkin, salt, sugar and soy sauce. Mix well and bring to a simmer, simmering 1 minute until surface of soup is bubbling slightly.

Serve immediately, garnishing each bowl with a sprinkling of pepitas.

This recipe yields 8 (1-cup) servings.

Each serving: 179 calories; 702 mg sodium; 19 mg cholesterol; 11 grams fat; 16 grams carbohydrates; 7 grams protein; 1.66 grams fiber.

Source:
The Los Angeles Times, 11-21-1999

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