Spiced Pumpkin Soup

* Spiced Pumpkin Soup 2 tablespoons canola oil
* 1 cup onion, diced
* 1 leek, sliced, white part only
* 1 1/2 teaspoons curry powder
* 2 cans (14 1/2 ounces each) chicken broth
* 1 can (29 ounces) pumpkin
* 2 tablespoons unsalted butter
* 1/4 cup heavy cream
* 1/2 cup lite coconut milk
* 1 tablespoon molasses
* Salt, black pepper and cayenne pepper
to taste
* Roasted pumpkin or squash seeds (optional)
* 1/2 cup heavy whipping cream, whipped (optional)
* Spice Leaves, parsley or snipped chives for garnish

In a 3-quart saucepan, heat oil over medium heat. Add onion, leek and curry
powder. Cook 10 minutes, being careful not to brown. Add chicken broth and
pumpkin. Bring to a boil, reduce heat and simmer 5 minutes.

Add pumpkin mixture and butter to blender container, filling up to 4-cup
capacity mark, or as manufacturer directs. Blend at lowest speed. Blend
until smooth. Return to saucepan. Bring just to boil over medium-low heat.
Mix in cream, coconut milk, and molasses.

Season with salt, pepper and cayenne.

To serve, ladle soup into bowls and garnish with pumpkin seeds, dollop of
whipped cream and chives, parsley or chervil leaves.

Roasted pumpkin or squash seeds: Coat sheet of foil with vegetable cooking
spray or oil. With paper towel, rub as much of the fiber off the seeds as
possible. Spread on foil and spray lightly with cooking spray. Sprinkle
with salt. Roast at 350 degrees until lightly browned, about 10 mintes.

Makes 6 servings –– 6.3g effective carbohydrate per serving.



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Starchless in Manitoba.