Ingredients
1 1/2 cups chopped, peeled apple1 cup chopped onion
1/4 cup dry sherry, apple juice or water
1 1/2 teaspoons curry powder
1 can (15-ounce) pure pumpkin
1 can (14-1/2 ounce) reduced-sodium chicken broth
3/4 cup evaporated skimmed milk
1/4 cup creamy peanut butter
3/4 teaspoon salt
Garnishes (optional): Chopped peanuts, chopped red-skinned apple, fresh cilantro and/or hot pepper seasoning
Directions
In a large saucepan combine apple, onion and sherry over medium-high heat. Stir occasionally, until onion is soft and most of sherry evaporates, about 8 minutes. Add curry powder and stir until fragrant, about 30 seconds. Stir in pumpkin, broth and peanut butter. Cover, bring to a boil, reduce heat and simmer gently for 10 minutes. Stir in milk. Cool. Whirl in blender or food processor until smooth. (Chill soup if prepared ahead.) Reheat gently to serve. Garnish as desired.
Makes 4 ½ cups
Makes 4 ½ cups
Nutrition information per serving:
Calories: 214
Calories from Fat: 81
Fat: 9 g
Trans fats: 0
Cholesterol: 3mg
Carbohydrate: 25g
Protein: 12g
Fiber: 6g
Sodium: 1086mg