Page 27 - Christiana Care Focus November 2018

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Try this recipe!
PumpkinCOCONUT CURRY SOUP
Quick and easy enough for a weeknight dinner and luxurious enough for an elegant dinner party, this soup will quickly become part of your holiday recipe repertoire. Pumpkin puree is rich in Vitamin A and C and full of fiber, which helps to fill you up and keep you full longer. Light, unsweetened coconut milk adds to the creaminess without a lot of extra fat.
Makes 8, 1 cup servings
1 teaspoon olive oil
1 medium onion, diced 3 garlic cloves, minced
2 inch knob of ginger, minced (alternatively, 1⁄2 teaspoon ground ginger)
1 tablespoon curry powder
(add as much as 2 tablespoons if
you like a strong curry flavor)
2 cans unsweetened pumpkin puree
3 cups low-sodium chicken broth (use low sodium vegetable broth
if creating a vegetarian soup)
1 can light, unsweetened coconut milk
Salt and pepper to taste
Greek yogurt, lime wedges and cilantro for garnish.
Consider adding black beans, sautéed shrimp, cooked and shredded chicken, diced tofu, or sautéed mushrooms to create an even more substantial meal.
Directions
1. Heat olive oil in a large pot or saucepan over medium heat.
2. Add onions and sauté until soft, 7–8 minutes. Add garlic and ginger and sauté for a minute more. Add curry powder and sauté for a minute more taking care to not burn the spices.
3. Add pumpkin puree and stir to combine.
4. Slowly add chicken broth, whisking to thoroughly incorporate.
5. Add coconut milk, stirring to combine.
6. Increase heat and simmer with the lid on for 15 minutes, stirring occasionally and making sure to scrape the bottom of your pot. Season to taste with salt and pepper.
7. Allow the soup to cool slightly
and puree in a blender or in the
pot using an immersion blender (also
called a stick blender). If using a traditional blender, puree the cooled soup in batches, only filling the blender halfway each time, taking care to secure the lid. Steam from hot liquid can build up pressure causing the lid to explode along with the liquid.
8. Serve hot, topped with a dollop of Greek yogurt, a squeeze of lime juice and cilantro.
N U T R I T I O N : Calories 81, Total fat 3g, Saturated fat 3g, Monounsaturated fat 0g, Polyunsaturated fat 0g, Trans fat 0g, Cholesterol 0mg, Sodium 222mg, Potassium 279mg, Total carbohydrate 11g, Dietary fiber 5g, Sugars 4g, Protein 3g
FOCUS • NOVEMBER 2018 25
Stir coconut milk into the pumpkin puree.