I love all Asian foods, and curry is one of my favorites. I saw this soup on another food blog and got inspired. So I altered it into a curry that will make your house smell so good, and your taste buds will be thanking you as well. Also, it's not too hard on the waistline. Enjoy!
Canned Pumpkin, 2 15oz cans
Potatoes, 4 large, peeled and diced
Pears, 2 large, peeled and diced
Carrots, 2 medium, peeled and sliced
Vegetable Broth, 4 cups
White onion, 1/2, diced
Butter, 2 tbsp
Curry powder (I used red for a little kick, but yellow is milder), 2 tbsp
Garlic powder, 1 tbsp
Ground ginger, 1/2 tbsp
Coriander (or cilantro), 1 tsp
Cinnamon, 1 tsp
Cloves, 1 tsp
Orange Peel/zest, 1 tbsp
Vanilla extract, 1/4 tsp
Water to cover ingredients/ to achieve desired consistency
In pressure cooker
, saute onion, potatoes, and carrots in butter until onion is tender. Add broth, spices, pumpkin, and pear. Bring to a boil. Apply lid. Bring pressure to second red ring. Stabilize. Cook for 30 minutes. Let pressure release using the natural release method. If desired, use hand blender to achieve desired consistency. Serve over rice. MFP nutritional info, 6 servings, each has: 241 calories 5 grams of fat 6 grams of protein 418 milligrams of sodium
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