Curried Pumpkin Soup

Recipe is contributed by Ms Tai Yee Fui, Regional Nutrition Director at Danone Asia Pacific Holdings Pte Ltd, Singapore.

Serves: 6
Time: 1 hour

Ingredients

• Fresh pumpkin flesh, thinly sliced, 1kg
• Carrot, cubed, 1 medium
• Onion, chopped, 1 medium
• Curry powder, 1 tsp
• Ground cinnamon, 1 tsp
• Ground nutmeg, 1 tsp
• Canola or corn oil, 1 tbsp
• Skimmed milk powder, 1 cup
• Water, 4 cups
• Salt, ¼ tsp
• Pepper, 1 tsp
• Coriander (cilantro) leaves, a handful

Method

1. Heat the oil in a non-stick saucepan and fry the onion & curry powder for 1 minute.
2. Add pumpkin & carrot.  Stir for 3 minutes.
3. Add water. Boil until the pumpkin & carrot are softened. Turn off the heat and add salt, pepper, ground cinnamon and nutmeg. Stir to mix well, and leave the soup to cool.
4. Once the soup has cooled, transfer half of it to a blender, and puree with half of the skimmed milk powder until well-blended.
5. Repeat the process with the rest of the soup and skimmed milk powder.
6. If you like it hot, re-heat, then garnish with some coriander leaves and serve. Alternatively, serve it chilled in shot glasses, as a party appetiser.

Nutrients per serving

Energy: 155 kcal
Protein: 9g
Total Fat: 3g
Cholesterol: 4mg
Sodium: 215mg
Dietary Fibre: 3g
Calcium: 300mg