Ingredients

1 tablespoon butter

1 cup onion, chopped

3 tablespoons all-purpose flour

1/2 teaspoon curry powder

1/4 teaspoon cumin

1/4 teaspoon ground nutmeg

2 garlic cloves, crushed

1 cup peeled and diced sweet potato

1/4 teaspoon salt

2 14-ounce cans fat-free, low-sodium vegetable spread

1 15-oz can pumpkin

1 cup coconut milk

1 tablespoon fresh lime juice

 

Instructions

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

Add sweet potatoes, 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 and softened. Remove from heat and let stand for 10 minutes to cool.

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

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

Remove from heat and add lime juice.