Pumpkin Soup might be just the soup you are searching for. One portion of this dish contains roughly 4g of protein, 3g of fat, and a total of 113 calories. This vegetarian recipe serves 6. It can be enjoyed any time, but it is especially good for Autumn. A mixture of ground cumin, onion, milk, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 45 minutes. Be adventurous and try soup from the carribean, Roasted Garlic Sage Pesto Pumpkin Soup with Spicy Fried Pumpkin Seeds, and Pumpkin Soup with Pumpkin Seed Mint Pesto.
Melt butter in a Dutch oven over medium-high heat.
Add onion; saute 3 minutes. Stir in flour, curry powder, cumin, nutmeg, and garlic; saute 1 minute.
Add sweet potato, salt, broth, and pumpkin; bring to a boil. Reduce heat; simmer, partially covered, 20 minutes or until potato is tender, stirring occasionally.
Remove from heat; cool 10 minutes.
Place half of pumpkin mixture in a blender or food processor; process until smooth.
Pour pureed soup into a large bowl. Repeat procedure with remaining pumpkin mixture. Return soup to pan; stir in milk. Cook over medium heat 6 minutes or until thoroughly heated, stirring often (do not boil).
Remove from heat; stir in juice.
Garnish with chives, if desired.