Pumpkin Mulligatawny Soup
Valerie
nothing like pumpkin soup in the wintertime!
ingredients
- 3/4 lbs of onions
- 2 tbs of vegetable oil
- 2 tsps of curry powder
- 1 tbs ground coriander
- 1 tsp of ground cumin
- 1 15 oz can of pumpkin puree
- 2 cups of milk
- 1 tbs of chutney (Grey,mango,apricot)
- 1 cup of water
- 1 cup of heavy cream
- 2 tbs of lemon juice
directions
- 1
cook the onion in a 4 quart saucepan over medium heat. Stor occasionally until softened and pale golden. Add curry powder, coriander, and cumin. Cook, stirring 1 minute
- 2
Pure the onion and spices with the pumpkin, milk and chutney (use eitehr a blender or handheld blender). Return to saucepan and stir in water, cream, lemon juice, salt and pepper. Simmer covered about 10 minutes
notes
you can substitute skim milk for the regular milk and fat free half and half instead of cream to make a lowe fat version
Source: Valerie
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