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Picture of Pumpkin Curry Soup
East County Friday, Nov. 13, 2015 4 years ago

Flavors of Fall

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The fall season offers some of the most unique and versatile fruits and vegetables of the year, including pumpkin.
by: Pam Eubanks Senior Editor

The fall season offers some of the most unique and versatile fruits and vegetables of the year, including pumpkin.

While perfect in pies, quick breads and other desserts, pumpkin also can serve as a main dish, as in this pumpkin curry soup recipe. Paired with some freshly baked cornbread, it makes a perfect cool-evening meal for the fall season.

“It’s the time of year people want to include things in their diet they don’t normally eat,” says Laura McLeroy, a registered dietician at Sarasota Memorial Hospital. “Pumpkin is really high in antioxidants, which can help reduce the risk of cancer. They are really high in Vitamin A, and are a great source of fiber.”

McLeroy said curry powder in this recipe also adds an interesting nutritional punch. “It’s considered an antioxidant,” she said. “It decreases inflammation. Most diseases are caused by inflammation in the body, so anytime we can decrease inflammation you get a health benefit.”

 
Pumpkin Curry Soup

Serves 4

Ingredients:

  • 1 Tablespoon butter

  • 1 cup onion, finely chopped

  • 2 cloves garlic, finely chopped

  • 1 cup celery, diced

  • 1 teaspoon curry powder

  • 1/8 teaspoon ground coriander

  • 1/8 teaspoon crushed red pepper

  • 3 cups water

  • 1 cup low-sodium chicken broth

  • 1 (32 ounce) can pumpkin puree

  • 1 cup fat-free half-and-half

  • Sour cream, for garnish (optional)

  • Chives, for garnish (optional)

Method:

  • Melt butter in large saucepan over medium-high heat.

  • Add onion, celery and garlic; cook for 3 to 5 minutes, or until tender.

  • Stir in curry powder, coriander and crushed red pepper; cook for 1 minute.

  • Add water and broth; bring to a boil.

  • Reduce heat to low; cook, stirring occasionally, for 15 to 20 minutes to develop flavors.

  • Stir in pumpkin and half-and-half; cook for 5 minutes or until heated through.

  • Transfer mixture to food processor or blender; cover.

  • Blend until creamy. Serve warm or reheat to desired temperature.

  • Garnish with dollop of sour cream and chives.

– Courtesy of Sarasota Memorial Hospital

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