A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Pumpkin Mulligatawny Soup
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serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
3/4 pound onions, chopped
2 tablespoons vegetable oil
2 teaspoons curry powder
1 tablespoon ground coriander
1 teaspoon cumin
1 can (15 ounce size) pumpkin puree (not pumpkin pie filling)
2 cups milk
1 tablespoon Major Grey's chutney or apricot preserves
1 cup water
1 cup heavy cream
2 tablespoons fresh lemon juice
salt and pepper, to taste
directions
Cook onion in oil in a 4-quart saucepan over medium heat, stirring occasionally, until softened and pale golden. Add curry powder, coriander and cumin and cook, stirring 1 minute.
Puree onion mixture, pumpkin, milk and chutney in a blender. Return to saucepan and stir in water, cream, lemon juice and salt and pepper to taste. Simmer, covered, 10 minutes.
added by
aklady240
nutrition data
426 calories, 34 grams fat, 27 grams carbohydrates, 8 grams protein per serving. This recipe is low in sodium.
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