Spiced Pumpkin Soup

By eapeterson

Ingredients

• 1 tablespoon olive oil
• 1 cup onion, chopped
• 3 tablespoons oat flour
• 1/2 teaspoon curry powder
• 1/4 teaspoon Cumin
• 1/4 teaspoon ground nutmeg
• 2 garlic cloves, crushed
• 1 cup peeled and cubed sweet potato
• 1/4 teaspoon sea salt
• 2 (14 oz.) cans of low sodium chicken broth
• 1 (15 oz.) can of pumpkin
• 1 cup soy milk
• 1 tablespoon fresh lime juice

Preparation

Step 1

1. Heat oil in a Dutch oven or large saucepan over medium-high heat. Sauté onion for 3-4 minutes then add flour, curry, garlic, cumin and nutmeg and sauté for 1 minute.

2. Add sweet potato, salt, chicken broth and pumpkin and bring to a boil. Reduce heat to medium-low and simmer, partially covered for about 20-25 minutes or until sweet potatoes are cooked through and softened. Remove from heat and let stand for 10 minutes to cool.

3. Place half of the pumpkin mixture in a blender and process until smooth. Using a strainer, pour soup back into pan. Repeat with rest of soup.

4. Raise heat to medium then stir in milk and cook for 5 minutes or until soup is heated through.

5. Remove from heat and add lime juice.