Cook Time: 1 Hour

Serves: 6



1.Melt butter in a Dutch oven or large saucepan over medium-high heat. Saute onion for 3-4 minutes then add flour, curry, cumin and nutmeg and saute for 1 minute.

2.Add sweet potato, salt, chicken broth and pumpkin and bring to a boil. Reduce heat to medium-low and simmer, partially covered for about 20-25 minutes or until sweet potatoes are cooked through and softened. Remove from heat and let stand for 10 minutes to cool.

3.Place half of the pumpkin mixture in a blender and process until smooth. Using a strainer, pour soup back into pan. Repeat with rest of soup.

4.Raise heat to medium then stir in milk and cook for 5 minutes or until soup is heated through.

5.Remove from heat and add lime juice.


Spiced Pumpkin Soup from the Seattle and King County Public Health Office website -- source of original website, government resource licensed in the public domain.

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