Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Muligatawny Soup
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- #58078
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 tablespoon margarine
1 1/2 cup chopped onion
1 tablespoon curry powder
2 cloves garlic, minced
1 pound skinned, boned chicken thighs, trimmed and chopped
1/2 teaspoon salt
1/8 teaspoon black pepper
2 cans (10.5 ounce size) low-sodium chicken broth
1/2 cup all-purpose flour
2 cups 2% low-fat milk
1 pound Golden Delicious apple, peeled and chopped
1/4 cup chopped fresh parsley
directions
Melt margarine in a large saucepan over medium heat. Add onion, curry powder, and garlic. Saute for 3 minutes.
Add chicken and saute for 5 minutes. Add salt, pepper and broth. Reduce heat to medium-low and simmer for 10 minutes.
Place flour in a bowl. Add milk, stirring until blended. Add to soup and cook for 10 minutes or until thickened, stirring constantly. Add apple and cook for 5 minutes.
Remove from heat and stir in parsley.
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