CURRIED PUMPKIN SOUP
Susan Maria's Before & After Help (Powered by Invision Power Board)
2 tablespoons butter or Olive oil
1 cup diced onion
1 clove garlic, minced
2 tablespoons flour
3 cups chicken broth
One 15-ounce can pumpkin puree
1 1/2 cups Half & Half OR evaporated milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon fresh grated nutmeg
1 teaspoon sweet curry powder
1 tablespoon honey
1 teaspoon Splenda
1/3 cup creamy peanut butter - optional
Melt butter or oil in a stock pot. Add onions and garlic and cook over medium-low heat until onions are transparent and soft. Whisk in flour and cook for two minutes, stirring frequently. Whisk in broth, pumpkin puree, half & half, salt, pepper, nutmeg, curry powder, honey, and Splenda. Over medium heat, stirring very frequently, let soup come to a boil. Boil, stirring, for two minutes or until thickened. Add the peanut butter if desired. Heat through. Serve with chopped peanuts and a grating of nutmeg on top. Makes 10 serving about 3/4 cup each.
Per Serving: 160 Cal; 5 g Protein; 11 g Tot Fat; 12 g Carb; 2 g Fiber; 5 g Sugar; 244 mg Sodium
__________________
Beth
Little Victories; Grand Rapids, MI
Bariatric Support Group
CherishedTeddyBear-(TT Bear Lover)
The Poetry of Milady
New Beginnings: My Journey to LIFE
359(BMI:
58.8)/
148(BMI:
24.3)
Highest/Current
Diabetes, high blood pressure, sleep apnea, high cholesterol,
peripheral vein disease, joint pain and 211 lbs
GONE!! 
Century Club: July 3, 2006
ONE-derland: Dec. 22, 2006
Double Century: May 29, 2007
Goal: June 15, 2008
Lap RNY: 1/30/06-Dr Randal Baker
TT/BL: 09/21/07-Dr Ronald Ford
PS Revisions: 04/29/08-Dr Ronald Ford
Gallbadder removal: 06/09/08-Dr Randal Baker
"...if we pay attention to the fact that we can move,
breathe, feel, laugh, cry and notice sunsets,
there is cause for joy."
-Geneen Roth
Curried Pumpkin Soup
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