Ingredients
-
olive oil
- 1 tbsp
- 1 tbsp
-
-
onion(s) (minced)
- 1
- 1
-
-
garlic (minced)
- 2 clove
- 2 clove
-
-
curry powder
- 1 tsp
- 1 tsp
-
-
ground coriander
- 1/2 tsp
- 1/2 tsp
-
-
cayenne pepper
- 1/4 tsp
- 1/4 tsp
-
-
salt
- 1/4 tsp
- 1/4 tsp
-
-
freshly ground black pepper
- 1/4 tsp
- 1/4 tsp
-
-
low sodium chicken broth
- 3 cup
- 3 cup
-
-
canned pumpkin
- 15 oz
- 425 g
-
-
fat-free half-and-half
- 1 cup
- 1 cup
-
-
sugar-stevia sweetener
- 1 tsp
- 1 tsp
-
-
pumpkin seeds
- 1/4 cup
- 1/4 cup
-
-
fresh chives (minced)
- 1/4 cup
- 1/4 cup
-
Directions
-
In a large saucepan, heat the oil over medium heat. Add the onion and sauté for 5 to 7 minutes, until soft. Add the garlic, curry powder, coriander, cayenne, salt, and pepper and sauté for 1 minute.
-
Add the broth and bring to boiling. Lower the heat and simmer, uncovered, for 20 minutes.
-
Add the pumpkin and simmer for 10 minutes. Using an immersion blender, process the soup until smooth. Or carefully add the hot soup (in batches) to a blender and process until smooth; return the soup to the pot.
-
Add the half-and-half and sugar-stevia sweetener and simmer on low for 2 minutes. Ladle into individual serving bowls. Garnish each bowl with generous pinches of pumpkin seeds and chives.
Reviews
Write a Review-
Made as written; delicious! But like most recipes on this site, add salt to taste if you are not on a sodium restriction.