Spicy pumpkin soup

Ingredients

• 1 tablespoon of butter
• 1 cup chopped onion
• 3 tablespoons of all-purpose flour
• 1/2 teaspoon of curry powder
• 1/4 teaspoon of cumin
• 1/4 teaspoon ground nutmeg
• 2 cloves of garlic, crushed
• 1 cup of peeled and cubed sweet potato
• 1/4 teaspoon of salt
• 2 cans of 14-ounce cans of fat-free, low-sodium vegetables
• 1 can (15 ounces) of pumpkin
• 1 cup of coconut milk
• 1 tablespoon of fresh lemon juice

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

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 the sweet potatoes are cooked through and tender. 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 remaining soup.

Turn the heat up to medium, then stir in the milk and cook for 5 minutes, or until the soup is heated through. Remove from the heat and add the lime juice.