Curry Pumpkin Soup

Ingredients

• Pepper

  Spices, black

  1 dash or 0.1g

• Salt

  Table

  1 dash or 0.4g

• Heavy whipping cream

  Fluid

  1 ½ cup, fluid or 357g

• Soy sauce

  Regular sodium, Shoyu

  2 tbsp or 32g

• Vegetable Broth

  From bouillons. Low sodium

  4 cup or 960g

• Pumpkin

  Raw

  2 cup, cubed or 232g

• Pumpkin and squash seeds

  Seeds, whole, roasted, without salt

  2 tbsp or 8g

• Wheat flour

  Whole-grain

  3 tbsp or 23g

• Curry powder

  Spices

  2 tbsp or 13g

• Butter

  Unsalted

  2 tbsp or 28g

• Sugar

  White, granulated sugar

  1 tbsp or 13g

Directions

1. Preheat oven to 375°F (190°C).
2. Arrange pumpkin seeds in a single layer on a baking sheet. Toast in the preheated oven for about 10 minutes, or until the seeds begin to brown.
3. Melt butter in a large pot over medium heat.
4. Stir in flour and curry powder until smooth.
5. Cook, stirring, until the mixture begins to bubble.
6. Gradually whisk in the broth and cook until thickened.
7. Stir in the pumpkin and cream.
8. Season with soy sauce, sugar, salt, and pepper.
9. Bring just to a boil, then remove from heat.
10. Garnish with roasted pumpkin seeds.

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