Pantry Pumpkin Soup

By irvingd

Ingredients

• 2 Tbsp olive oil
• 1 leek,white and light green parts only, sliced
• 1 stalk celery, chopped
• 1 Yukon gold potato, diced
• 2 tsp curry powder
• 6 cups low sodium chicken stock
• 796 ml can pumpkin
• 1 Tbsp lemon juice
• 370 ml can 2% evaporated milk or non fat
• salt and pepper to taste
• pinches of nutmeg (optional)
• whole wheat croutons (optional)

Details

Servings 8
Preparation time 30mins
Cooking time 30mins

Preparation

Step 1

1. Heat oil in a large pot over medium.
Add leek and celery and saute, stirring often, for 4 minutes or until soft and fragrant, but not browned.
2. Add potatoes and curry powder, and saute for another minute. Add stock, pumpkin and lemon juice, stir to combine and bring to a boil.
Reduce to simmer and cook. covered, for 12-14 min, or until potatoes are tender.
3. Stir in milk and cook until heated through. Season with salt and pepper. If you wish,serve each bowl of soup with a pinch of nutmeg and a sprinkle of croutons.