Receta Curried Pumpkin And Apricot Soup

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Raciónes: 6

Ingredientes

Cost per serving $1.72 view details

Direcciones

  1. Makes 6 servings
  2. This velvety soup is delicately spiced. Many commercial curry powders will be too strident for it, but you can replace the spices below with 1-1/2 tsp. garam masala and 1-1/2 tsp. mild curry pwdr.
  3. 1. In a large nonstick saucepan, over medium-high heat, saute/fry onion in butter and oil. Cook, stirring occasionally, for 5 to 7 min, till golden brown.
  4. 2. Add in pumpkin, mustard seeds, turmeric, ginger, coriander, cinnamon, and chiles. Stir constantly for 1 minute, till fragrant.
  5. 3. Add in stock, apricots, rice, salt, and pepper. Bring to a boil over high heat. Reduce heat to low, cover, and simmer 45 min, till vegetables are very tender and rice is split.
  6. 4. In batches, puree soup in food processor or possibly blender. Reheat soup to serving temperature and sprinkle with parsley, if you like.
  7. LACTO/VEGAN

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Nutrition Facts

Amount Per Serving %DV
Serving Size 320g
Recipe makes 6 servings
Calories 63  
Calories from Fat 17 27%
Total Fat 1.91g 2%
Saturated Fat 0.54g 2%
Trans Fat 0.0g  
Cholesterol 2mg 1%
Sodium 973mg 41%
Potassium 206mg 6%
Total Carbs 11.32g 3%
Dietary Fiber 1.2g 4%
Sugars 4.87g 3%
Protein 1.24g 2%
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