 Available now! 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 Ingredients: 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 Directions: 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 heated through. 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 Comments are closed.
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