Take the edge off Autum chill with Curried Pumpkin Soup

pumpkin soup
Originally uploaded by Siddity.

Ingredients:
2 c. chopped onion
1 c. chopped carrot
1.5 c. chopped white mushroom
3 cloves garlic, minced
2 c. chopped boniato (white sweet potato)
4 tbs. butter
8 cups chicken stock
1/2 tbsp. curry powder
1 tsp. cumin
1/4 tsp. cinnamon
1 tsp. sugar

In large stock pot, sautee onions, garlic, carrots and mushrooms in butter over medium-low heat for 5 minutes. Add boniato and sautee additional 3 minutes. Add chicken stock, raise heat and bring to a boil. Reduce heat to low and simmer 30 minutes. Add canned pumpkin, one cup at a time, stirring until dispersed. Add curry powder, cumin, cinnamon and sugar and stir, then simmer additional 10 minutes on very low heat.

Remove from heat and serve topped with slices of green apple and cold, roasted chicken.

Serves about 10. Without the chicken and apple, soup is approximately 132 calories per bowl, packed with vitamins and in-season, fall harvest vegetables. Warm, fragrant, spicy and delicious.

Enjoy!