Curried Pumpkin Soup

This recipe was sent to me by Leslie G. She found it at My Panera.

Ingredients:

• 1 tablespoon canola oil
• 1 tablespoon butter
• 1 cup chopped onions
• 3/4 cup chopped carrots
• 2 cloves garlic, minced
• 2 teaspoons minced fresh ginger
• 1 1/2 teaspoons curry powder
• 1 1/2 to 2 cups vegetable broth
• 2 cans (15 ounces each) 100 percent pumpkin puree
• 1 cup canned coconut milk
• 1/2 teaspoon salt
• Pinch of sugar
• 8 thin slices from Panera Bread Three Seed Demi Bread, toasted
  

Directions:

1.Heat oil and butter in large saucepan over medium heat until hot. Add onion, carrot, garlic, ginger, and curry powder. Cook until carrots are soft, 5 to 8 minutes.

2.Pour in 1 1/2 cups of broth and bring to a boil over high heat. Reduce heat to medium-low, cover and simmer for 10 minutes. Stir in pumpkin, coconut milk, salt, and sugar, and cook 2 minutes. Transfer to a blender or food processor and puree until very smooth.

3.Return to pan and heat through. Served with the toasted slices of Panera Bread Three Seed Demi Bread.

Makes 4 servings
Prep: 10 minutes
Cook: 20 minutes

Nutrition (per serving): 439 calories, 11 g protein, 55 g carbohydrate, 23 g fat, 8 mg cholesterol, 851 mg sodium, 11 g dietary fiber

Notes about this recipe:

It's a good soup, we didn't puree it but I imagine it tastes good all the same. It isn't too spicy, so little kids may like it.