While I love all of the pumpkin desserts and other treats that come out at this time of year, they’re not always so good for the waistline. This creamy pumpkin soup, however, delivers all of those delicious fall flavors without the fat and calories.
Pumpkin is chock full of antioxidents, minerals, and vitamins, as well as being high in fiber and low in calories. It’s kind of the perfect food! I’ve been trying to get a little more creative with our dinner options lately and this soup was a hit. My oldest son had to pick out the celery, of course, but otherwise it was all thumbs up!
- 2 tbsp olive oil
- 1 leek, sliced
- 2 celery stalks
- 1 large potato, diced
- 2 tsp curry powder
- 6 cups vegetable broth
- 1 can pumpkin (796 mL)
- 1 can 2% evaporated milk (350 mL)
- 1 tsp pepper
- salt and pepper to taste
- Heat oil in a large pot over medium heat. Saute the leek and celery for 3-4 minutes until soft.
- Add diced potato, vegetable stock, curry powder, pepper, and pumpkin. Stir well and bring to a boil. Reduce the heat to simmer and cover. Cook for 14-15 minutes or until the potatoes are tender.
- Stir in milk and cook until heated.
- Serve with salt and pepper to taste and top with croutons.
This soup is really hearty and flavorful and worked well for a dinner meal paired with some nice bread. I’ll be whipping up another batch this weekend to take to work/school for lunches. There’s nothing better than a warm, tasty soup on these cool fall days that we’ve been having!