Blog or Bust - Curried Pumpkin Soup

Thanksgiving was always a special meal in my family. I looked forward to turkey and stuffing each and every year. After being in Peru for several years, I have had to begin to make new traditions. One of those traditions has included Thanksgiving Day. Luckily, I have had a family to enjoy the day with and a home to spend Thanksgiving in for several years now.

Although we should have a thankful attitude each and every day, I appreciate taking one day out of the year to remind us of just that - to be thankful. It is easy to allow our circumstances to get us down and cause us to be negative. When we are able to understand that everything was purposed in our lives to make us who we are, we learn to appreciate the details of life and not categorize them as good or bad. When they are simply details, or building blocks, we more easily give thanks for those very things which stretch us, teach us and change us.

This particular year I was very excited about being able to prepare some special foods for the special day. The hostess asked if I would prepare a few things, one of which included a pumpkin curry soup. She had seen a recipe and had a hankering to start the Thanksgiving meal off with this particular soup. Naturally, I agreed.

A couple of days before, I roasted pumpkins for the very first time. The day before I prepared the recipe, adding a few touches of my own. When I sat to taste the orange creation, I felt as though it was not much more than pumpkin puree with sauteed onions throughout it.

The onion distracted from the taste and the curry powder was practically undetected. I added a bit of nutmeg, more salt and less milk than what was originally called for. Maybe I am picky. Maybe I am used to other types of soups. Nevertheless, this one did not win my heart. I am more than willing to test out some other pumpkin soup recipes but I would not choose this particular one again. What would you have added or not added to make this better?

This is my submission for Blog or Bust #3, hosted by The Clumsy Cook. Check out the other healthy fall dishes on the round-up!

Curried Pumpkin Soup

1 small onion, chopped
1 teaspoon of canola oil
2 cups of chicken broth
1 1/2 cups of pumpkin puree
1 tablespoon of lime juice
1 teaspoon of curry powder
1 teaspoon of sugar
1/8 teaspoon of ground nutmeg
1/2 teaspoon of salt
1/8 teaspoon of pepper
1/3 cup of evaporated milk

In a saucepan over medium heat, saute the onion in oil until tender. Add broth, pumpkin, lemon juice, curry powder, sugar, nutmeg, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in milk; heat through. Serves 4. Adapted from Taste of Home's Down Home Diabetic Cookbook.