Friday, October 21, 2011

Curried Pumpkin Soup

Panera's Curried Pumpkin Soup - veganized

I recieved an email from Panera today for a delicious looking pumpkin soup. Pumpkin is an excellent source of fiber and protein and this recipe sounds like the perfect side for a wholesome fall evening or even a great Thanksgiving menu addition!

I took out the butter and recommended bread (and then removed the cholesterol listed in the nutrition area). The rest looks good!

Curried Pumpkin Soup

Pull out this soup when you want to impress the guests. It’s creamy, elegant, and refined, with the exotic tastes of curry and coconut milk.

For a nice presentation, put a dollop of sour cream in the center of each bowl and scatter on some minced red bell pepper and cilantro.

2 tablespoons canola oil
1 cup chopped onions
3/4 cup chopped carrots
2 cloves garlic, minced
2 teaspoons minced fresh ginger
1 1/2 teaspoons curry powder
1 1/2 to 2 cups vegetable broth
2 cans (15 ounces each) 100 percent pumpkin puree
1 cup canned coconut milk
1/2 teaspoon salt
Pinch of sugar

1.Heat oil in large saucepan over medium heat until hot. Add onion, carrot, garlic, ginger, and curry powder. Cook until carrots are soft, 5 to 8 minutes.
2.Pour in 1 1/2 cups of broth and bring to a boil over high heat. Reduce heat to medium-low, cover and simmer for 10 minutes. Stir in pumpkin, coconut milk, salt, and sugar, and cook 2 minutes. Transfer to a blender or food processor and puree until very smooth.
3.Return to pan and heat through.
Makes 4 servings.
Prep: 10 minutes
Cook: 20 minutes

Nutrition (per serving): 439 calories, 11 g protein, 55 g carbohydrate, 23 g fat, 0 mg cholesterol, 851 mg sodium, 11 g dietary fiber

~Recipe and nutrition information courtesy of Panera Bread.