Roasted Pumpkin Soup

Roasted Pumpkin Soup with Curry

1 (3 lb.) pumpkin
2 Tablespoons olive oil
1 Tablespoon butter
1/2 Cup chopped onion
1 clove garlic, minced
2 cups nonfat chicken broth
1 teaspoon curry powder
1/2 pound fresh mushrooms, sliced
2 Tablespoons all-purpose flour
1/4 teaspoon nutmeg
Salt and pepper, to taste
1 Cup 1% milk

Preheat oven to 350. Spray a baking sheet with nonfat cooking spray; set aside.

Cut the pumpkin in half and scoop out the seeds. Drizzle pumpkin with olive oil and place on prepared baking sheet. Roast for about 25 to 35 minutes or until pumpkin is soft. Remove from oven and let cool, then scoop the flesh from the skin; set aside.
In a medium pot, combine butter, onion and garlic and cook over medium heat for 4 to 5 minutes.
Pree reserved pumpkin, broth and curry powder in a blender. Add pumpkin mixture to pot, along with mushrooms, flour, nutmeg, salt and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes. Stir in milk and serve immediately.
Makes 4 servings.
Per serving: 231 calories, 8 g protein, 28 g carbs, 5 g fiber; 12 g fat, 4 g saturated fat, 157 mg sodium, 13 mg cholesterol.
You can add extra broth if soup is too thick.

From Healthy Cooking, October 2005