A nice, quick soup for a fall day. Serve with a huge spinach salad and whole grain rolls.
1 onion, chopped
1 Tbsp. virgin cold-pressed coconut or olive oil
4 cups chicken broth
2 cups pumpkin puree
3/4 cup green onions, chopped
1/8 teaspoon nutmeg
1/2 tsp. curry powder
2 cups plant-based milk (almond, oat, brown rice, or soy)
Celtic sea salt and pepper — to taste
In a soup pot, heat oil over medium high heat and sauté onions.
Cook till very soft and add remaining ingredients, except milk.
Cook uncovered for 15 minutes.
Add milk and continue to cook (but not boil–it will break) for another 5 minutes.
Per Serving: 131 Calories; 6g Fat (41.3% calories from fat); 7g Protein; 13g Carbohydrate; 3g Dietary Fiber; 11mg Cholesterol; 553mg Sodium.
Exchanges: 0 Grain (Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Non-Fat Milk; 1 Fat.
(Source: Saving Dinner by Leanne Ely—Ballantine – modified)