Ingredients
- 3 lb sugar pumpkin
- 1 Tbsp olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, mined
- 3 cups chicken broth
- 1 Tbsp curry powder
- 1 tsp chili powder
- Pinch of salt
- Pinch of black pepper
Directions
- Preheat oven to 350 °F.
- Wash and dry pumpkin before halving. remove seeds and stringy innards. Brush the flesh with olive oil. Place the pumpkin on a cookie sheet, cut side down and roast for 45 minutes until fork tender. Remove and cool.
- Separate the pumpkin flesh from the skin. Puree the flesh in a food processor until smooth.
- . In a stock pot, sauté onion and garlic over medium heat. Stir in chicken broth, pumpkin, curry powder, chili powder, and pepper. Bring to a boil and reduce to a simmer, cook for another 10 minutes.
Handling & Storage
Store pumpkins at room temperature up to a month or in a refrigerator up to 3 months. Wrap cut pumpkin in plastic and refrigerate up to 5 days.
To prepare pumpkins, wash pumpkin and cut lengthwise. Remove and discard the seeds and excess fiber. Trim skin with a paring knife or peeler if desired. Cook as desired.
Nutritional Information
Calories: 72
Total Fat: 2.7 g
Saturated Fat: 0.6 g
Trans Fat: 0.0 g
Cholesterol: 0 mg
Sodium: 315 mg
Total Carbohydrates: 10.1 g
Dietary Fiber: 3.3 g
Sugars: 3.9 g
Protein: 3.2 g
Serves: 8