Curried Pumpkin Soup

Leslie's Featured Recipes.
The combination of orange juice, coconut milk, pumpkin and curry powder gives this soup rich flavour and creamy consistency. And it's lower in sodium than most commercial soups.

Curried Pumpkin Soup

Ingredients

Quantity Ingredients
2 tbsp / 25 ml canola oil
2 cups / 500 ml finely chopped onions
2 cloves garlic, crushed
4 cups / 1 L water
1 can (28 oz. / 798 ml) pure pumpkin purée,
1 cup / 250 ml 100% orange juice
1 cup / 250 ml coconut milk
2 tbsp / 25 ml freshly squeezed lime juice
1 tbsp / 15 ml curry powder
1.5 tsp / 7 ml coarse sea salt, or to taste
1/8 tsp / 0.5 ml red pepper flakes, or to taste
1 tsp / 5 ml ground coriander
Freshly ground black pepper, to taste
1/2 cup / 125 ml coarsely choppd fresh cilantro

Directions

Heat oil in a large saucepan over medium heat.  When pan is hot, add onions and sauté for about 8 to 10 minutes.  Add garlic; sauté for another minute.

Add water, pumpkin purée, orange juice, coconut milk, lime juice, curry powder, salt, red pepper flakes and pepper. Cover and bring to a boil; reduce heat and simmer for 30 minutes.

Garnish with fresh cilantro just before serving.

Serves 8.

Per 1 cup (250 ml) serving: 156 calores, 3 g protein, 10 g total fat (6 g saturated fat), 17 g carbohydrate, 4 g fibre, 0 mg cholesterol, 452 mg sodium

Source: Leslie Beck's Healthy Kitchen