End Thanksgiving week with a healthful pumpkin soup recipe from cookbook author and food addiction specialist, Lisa Sharon Belkin.
1 T. butter
1 medium onion, chopped
3 cloves garlic, chopped
1 T. curry powder
1 t. ground cumin
1 t. thyme
¼ t. cayenne pepper
½ t. paprika
1 t. ground ginger
¼ t. nutmeg
1 T. chicken broth soup mix powder (I use Knorr)
½ c. peanut butter
One 15-oz. can pumpkin puree (not pie filling)
1 Granny Smith apple, chopped
4 c. low-sodium chicken broth
1 t. hot sauce (I use Sriracha)
Ground black pepper
Seasoned salt
- Gather together your spices, measure, and place in a small bowl. Measure the curry powder separately. Set aside.
- In a soup pot, saute the onions and garlic in the butter over medium–low heat until slightly softened. Add the curry powder and cook for one minute.
- Add the peanut butter, pumpkin, apple, spices, and chicken broth. Combine well and bring to a boil.
- Reduce heat to very low so it barely boils. Cover and simmer for 15 minutes. Stir occasionally.
- Remove from heat and let cool. When cooled enough to use an immersion blender, puree until smooth.
- Adjust salt and pepper to your taste. I find that seasoned salt adds extra flavor. Ladle into bowls and enjoy this unique flavored soup!
NOTE: Add a scoop of unflavored whey protein isolate powder (one that mixes smoothly in liquid) to up the protein in this soup. First, dissolve the powder in a small amount of water until you have a smooth paste, then mix it well into your hot bowl of soup.
