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Mix It Up With Jenny - Soup's On!

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Pumpkin Curry Soup
"Vegged Out" Pumpkin & Black Bean Soup

(Family Features) - Fall is here in all its cool weather glory. I love the changing colors and the nip in the air - and warming up on chilly days with a bowl of comforting soup.

Pumpkin Curry Soup is one of the Test Kitchen's most popular recipes. This creamy combination of pumpkin and curry is simple and satisfying - perfect for casual entertaining or as part of a sit-down dinner party.

"Vegged Out" Pumpkin and Black Bean Soup is perfect for the vegetarian in your family, but it's hearty enough to satisfy anyone. The pumpkin blends beautifully with the vegetables, black beans and broth, adding extra nutrition and delicious flavor. This soup is low fat and an excellent source of fiber and vitamins A and C, too.

Get out your favorite stock pots and start making batches of cool weather goodness - fall is here and it's time to say, "Soup's on!"

For more recipes, visit VeryBestBaking.com.

Jenny Harper is Consumer Test Kitchen Project Manager for the Nestlé Test Kitchens and VeryBestBaking.com.

Pumpkin Curry Soup

Ingredients
  • 2 tablespoons butter or margarine
  • 1 cup (1 small) chopped onion
  • 2 large cloves garlic, finely chopped
  • 1 1/2 teaspoons curry powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 3 cups chicken broth
  • 1 can (15 ounces) Libby's 100% Pure Pumpkin
  • 1 can (12 fluid ounces) Nestlé Carnation Evaporated Milk

Preparation
    1. MELT butter in large saucepan over medium-high heat. Add onion and garlic; cook, stirring frequently, for 2 to 3 minutes or until tender. Stir in curry powder, salt and pepper; cook for 1 minute.
    2. ADD broth and pumpkin; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 15 to 20 minutes. Stir in evaporated milk. Transfer mixture to food processor or blender (in batches, if necessary); cover. Blend until smooth. Serve warm.

Calories: 160g     Total Fat: 9g
Cholesterol: 15mg     Protein: 5g
Carbohydrates: 11g     Sodium: 630mg

Serves
Makes 6 servings

"Vegged Out" Pumpkin & Black Bean Soup

Description
This vegetarian soup is hearty enough to eat as a meal. Pumpkin blends in with the vegetables, black beans and broth to add extra nutrition and delicious flavor which creates a nourishing dish the entire family will enjoy.

Ingredients
  • 1 tablespoon olive oil
  • 5 green onions (white and light green parts), thinly sliced (slice dark parts and set aside for later)
  • 1 red bell pepper, chopped
  • 3 cloves garlic, chopped
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon dried thyme
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 1 can (15 ounces) Libby's 100% Pure Pumpkin
  • 1 can (14.5 ounces) no-salt added diced tomatoes, undrained
  • 1 can (14 fluid ounces) vegetable broth
  • 1/2 cup water
  • 1/2 teaspoon salt or more to taste
  • 1/8 teaspoon cayenne pepper or more to taste

Preparation
    1. HEAT oil in large saucepan over medium heat. Add white and light green parts of green onions, bell pepper and garlic; cook, stirring occasionally, for 4 to 5 minutes or until soft. Stir in cumin and thyme; cook, stirring occasionally, for 1 minute. Add beans, pumpkin, tomatoes and juice, broth and water; bring to a boil. Reduce heat to low; cook for 10 minutes. Stir in salt and cayenne pepper. Top each serving with dark green onion tops.

Calories: 140g     Total Fat: 2.5g
Cholesterol: 0mg     Protein: 7g
Carbohydrates: 23g     Sodium: 270mg

Serves
Makes 8 servings

SOURCE: Nestlé USA, Inc.



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