RCI-SP.002.0203.002
Spiced Pumpkin Soup
Spiced Pumpkin Soup from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- 1 tablespoon
- onion1 cupchopped
- 3 tablespoons
- 1/2 teaspoon
- 1/4 teaspoon
- 1/4 teaspoon
- garlic cloves2 unitcrushed
- peeled and cubed sweet potato1 cup
- 1/4 teaspoon
- -oz cans of nonfat and low-sodium chicken broth or vegetable stock2 14 unit
- -oz can of pumpkin1 15 unit
- 1 cup
- 1 tablespoon
Method
1
Dice the onion and mince the garlic cloves. Melt butter in a large pot over medium heat, then sauté the onion and garlic for 4–5 minutes until softened and translucent.
6 minutes
2
Stir in the cumin, curry powder, and nutmeg, cooking the spices with the onion mixture for about 1 minute until fragrant.
1 minutes
3
Sprinkle the flour over the spiced onion mixture and stir continuously for 1–2 minutes to form a light roux and cook out the raw flour taste.
2 minutes
4
Gradually whisk in the 1% milk, a little at a time, ensuring a smooth consistency before adding more. Continue stirring until the mixture is fully combined and begins to thicken.
5 minutes
5
Add the pumpkin puree to the pot and stir well to incorporate it evenly into the milk and spice base.
3 minutes
6
Bring the soup to a gentle simmer over medium-low heat, stirring occasionally, and cook for 10–12 minutes to allow the flavors to meld and the soup to reach a velvety consistency.
12 minutes
7
Use an immersion blender to puree the soup until completely smooth, or carefully transfer in batches to a countertop blender.
3 minutes
8
Stir in the lime juice and season with salt to taste. Ladle into bowls and serve hot, optionally garnished with a swirl of cream or a pinch of extra spice.
2 minutes