CURRIED SWEET POTATO PUMPKIN SOUP

CURRIED SWEET POTATO PUMPKIN SOUP image

Yield 6 bowls

Number Of Ingredients 11

1 1/2 tsp. canola oil
1 tsp. chopped garlic
1 cup finely chopped red onion
2 1/2 cups vegetable stock (preferably no msg if store bought stock is used)
1 large sweet potato, peeled and chopped
2 cups cooked mashed pumpkin
1/2 tsp. curry powder
1/2 tsp. chopped cilantro, plus 5 stems reserved for garnish
1 tsp. honey
1/2 tsp. ground ginger
1/2 cup 2% milk, evaporated

Steps:

Heat non-stick fry pan; add oil; follow with onion and garlic and sauté until onion is softened, about 5 minutes. Add stock, sweet potato, pumpkin, curry*, cilantro, honey and ginger. cover and simmer until potatoes are tender, about 40 minutes. Combine in food processor or blender until smooth (at this point the soup may be kept up to four days in the refrigerator). To serve, heat up soup slowly adding enough milk to achieve desired consistency (about 3/4 cup). Serve hot in heated bowls; garnish with additional chopped cilantro. *Curry can be substituted by 3/4 tsp. each of cumin and turmeric Serves 6