Curried Pumpkin Peanut Soup


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

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

You must be logged in to view this item.

This area is reserved for members of the news media. If you qualify, please update your user profile and check the box marked "Check here to register as an accredited member of the news media". Please include any notes in the "Supporting information for media credentials" box. We will notify you of your status via e-mail in one business day.