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Jewish Soups
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Jewish
Soup Recipes |
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Spiced Pumpkin Soup |
Ingredients
* 1 tablespoon butter [parve]
* 1 cup onion, chopped
* 3 tablespoons all-purpose flour
* 1/2 teaspoon curry powder
* 1/4 teaspoon cumin
* 1/4 teaspoon ground nutmeg
* 2 garlic cloves, crushed
* 1 cup peeled and cubed sweet potato
* 1/4 teaspoon salt
* 2 14-oz cans of nonfat and low-sodium chicken
broth [meat] or vegetable stock
* 1 15-oz can of pumpkin
* 1 cup 1% milk
* 1 tablespoon fresh lime juice |
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Procedure
Use a parve butter if
you use a chicken broth
1. Melt butter in a Dutch oven or large saucepan
over medium-high heat. Sauté onion for 3-4 minutes
then add flour, curry, cumin and nutmeg and saute
for 1 minute.
2. Add sweet potato, salt, chicken broth and pumpkin
and bring to a boil. Reduce heat to medium-low and
simmer, partially covered for about 20-25 minutes or
until sweet potatoes are cooked through and
softened. Remove from heat and let stand for 10
minutes to cool.
3. Place half of the pumpkin mixture in a blender
and process until smooth. Using a strainer, pour
soup back into pan. Repeat with rest of soup.
4. Raise heat to medium then stir in milk and cook
for 5 minutes or until soup is heated through.
5. Remove from heat and add lime juice.
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