¾inch piece of fresh ginger - (peeled and chopped)
1 ½tspground coriander
1tsppaprika
1tspsalt
½tsppepper
Pinchof nutmeg
Instructions
In a medium sized sauce pan, melt butter over medium high heat.
Add in onions, garlic, ginger , sugar and cinnamon stick. Cook until onions are translucent, about 3 minutes.
Stir in pumpkin, broth, coriander, paprika, salt, pepper and nutmeg. Bring to a simmer, then remove from heat, remove cinnamon stick, and pour soup into a blender. Puree until smooth.
Return soup to sauce pan and keep on low heat until ready to serve.
In a small bowl, combine yogurt and chipotle powder.
Divide soup evenly into 4 bowls. Place about 2 tbsp of the yogurt into the center of each bowl of soup, and gently swirl into soup using a toothpick.
Notes
The entire recipe makes 4 servings
The serving size is about 1 cup
Nutrition
Nutrition Facts
PUMPKIN SOUP WITH SPICY CHIPOTLE CREAM RECIPE
Amount per Serving
Calories
178
% Daily Value*
Fat
3.9
g
6
%
Saturated Fat
0.9
g
6
%
Cholesterol
5
mg
2
%
Sodium
1170
mg
51
%
Potassium
786
mg
22
%
Carbohydrates
27.8
g
9
%
Fiber
10
g
42
%
Sugar
9.8
g
11
%
Protein
13.7
g
27
%
Calcium
130
mg
13
%
Iron
4.5
mg
25
%
* Percent Daily Values are based on a 2000 calorie diet.