Kim Barnouin illustrates how you can eat healthy and enjoy every minute of it in her new book: Skinny Bitch, the Ultimate Everyday Cookbook.
Here's her recipe for Curried Pumpkin Soup, courtesy of Running Press.
Curried Pumpkin Soup - MAKES 6 SERVINGS
3 tablespoons Earth Balance
2 Granny Smith apples, peeled, cored,
and roughly chopped
1 onion, roughly chopped
2 cups (500 g) pumpkin purée (not pie filling)
1 tablespoon curry powder
1/4 cup (50 g) evaporated cane sugar
1 tablespoon dark brown sugar
3 cups (720 ml) vegetable stock
1/2 cup (120 ml) dry white wine
1 1/2 cups (360 ml) almond milk
Salt and freshly ground pepper, to taste
2 tablespoons chopped toasted pumpkin seeds
In a large pot, add the Earth Balance and melt over medium heat.
Add the apples and onion. Cook until the onion is soft, about 8 minutes.
Add the pumpkin purée, curry, and both sugars, and cook 2 minutes.
Add the stock and wine. Increase the heat to medium-high and bring to a boil.
Then reduce the heat to low, partially cover, and cook about 20 minutes.
Remove from heat and transfer half of the soup to a food processor or blender.
Let it sit 10 minutes to cool.
Keep the remaining soup in the pot and set aside to cool.
Purée the soup in a blender or food processor until smooth. Pour into a large bowl.
Transfer the remaining soup to the blender or food processor and purée until smooth.
Return all the soup to the pan and cook gently over medium-low heat until
Pour in the milk and stir until hot. Add the salt and pepper, to taste.
Garnish with the pumpkin seeds.
Serving Size: 358 g; Calories 190; Fat 7 g; Saturated Fat 2.5 g; Cholesterol 0 mg; Carbohydrates 28 g; Fiber 4 g; Protein 2 g
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