Method:Boiling

1. Formula

1. 2 medium onions, finely chopped
2. 2 tablespoons unsalted butter
3. 2 large cloves garlic, minced
4. 1 1/2 tablespoons minced peeled fresh ginger
5. 2 teaspoons ground cumin
6. 1 teaspoon ground coriander
7. 1/8 teaspoon ground cardamom
8. 1 1/2 teaspoons salt
9. 3/4 teaspoon dried hot red pepper flakes
10. 2 (15 ounce) cans solid-pack pumpkin (not pie filling)
11. 4 cups water
12. 1 1/2 cups reduced-sodium chicken broth
13. 1 (14 ounce) can unsweetened coconut milk (not low-fat)
14. 1/4 cup olive oil
15. 2 teaspoons brown mustard seeds
16. 8 fresh curry leaves

2. Nutrition Information

• Calories: 195 kcal
• Carbohydrates: 11 g
• Dietary Fiber: 3 g
• Fat: 16 g
• Protein: 2 g
• Sugars: 4 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. Directions

1. Cook onions in butter in a wide 6-quart heavy pot over moderately low heat, stirring occasionally, until softened, 3 to 5 minutes. Add garlic and ginger and cook, stirring, 1 minute. Add cumin, coriander, and cardamom and cook, stirring, 1 minute. Stir in salt, red pepper flakes, pumpkin, water, broth, and coconut milk and simmer, uncovered, stirring occasionally, 30 minutes. Puree soup in batches in a blender until smooth (use caution when blending hot liquids), transferring to a large bowl, and return soup to pot. Keep soup warm over low heat.
2. Heat oil in a small heavy skillet over moderately high heat until hot but not smoking, then cook mustard seeds until they begin to pop, about 15 seconds. Add curry leaves and cook 5 seconds, then pour mixture into pumpkin soup. Stir until combined well and season soup with salt. Soup can be thinned with additional water.

4. Remark

Notes: