Arabic (ar)

<!-- wp:columns -->↵ <div class="wp-block-columns"><!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:image {"id":45,"sizeSlug":"large"} -->↵ <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/cayla1-w6ftfbpcs9i-unsplash-1.jpg?w=683" alt="" class="wp-image-45" /></figure>↵ <!-- /wp:image --></div>↵ <!-- /wp:column -->↵ ↵ <!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:heading {"level":4} -->↵ <h4>Ingredients</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list -->↵ <ul><li>1 Tablespoon butter</li><li> 1 cup onion, chopped</li><li> 3 Tablespoons all-purpose flour</li><li> 1/2 teaspoon curry powder</li><li> 1/4 teaspoon cumin</li><li> 1/4 teaspoon ground nutmeg</li><li> 2 garlic cloves, crushed</li><li> 1 cup peeled and cubed sweet potato</li><li> 1/4 teaspoon salt</li><li> 2 14-oz cans of nonfat and low-sodium chicken broth or vegetable stock</li><li> 1 15-oz can of pumpkin</li><li> 1 cup 1% milk</li><li> 1 Tablespoon fresh lime juice</li></ul>↵ <!-- /wp:list --></div>↵ <!-- /wp:column --></div>↵ <!-- /wp:columns -->↵ ↵ <!-- wp:heading {"level":4} -->↵ <h4>Procedure</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list {"ordered":true} -->↵ <ol><li>Melt butter in a Dutch oven or large saucepan over medium-high heat. Saute onion for 3-4 minutes then add flour, curry, cumin and nutmeg and saute for 1 minute.</li><li> Add sweet potato, salt, chicken broth and pumpkin and bring to a boil. Reduce heat to medium-low and simmer, partially covered for about 20-25 minutes or until sweet potatoes are cooked through and softened. Remove from heat and let stand for 10 minutes to cool.</li><li> Place half of the pumpkin mixture in a blender and process until smooth. Using a strainer, pour soup back into pan. Repeat with rest of soup.</li><li> Raise heat to medium then stir in milk and cook for 5 minutes or until soup is heated through.</li><li> Remove from heat and add lime juice.</li></ol>↵ <!-- /wp:list -->↵ ↵ <!-- wp:separator -->↵ <hr class="wp-block-separator" />↵ <!-- /wp:separator -->↵ ↵ <!-- wp:paragraph -->↵ <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Spiced_Pumpkin_Soup">Cookbook:Spiced Pumpkin Soup</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p>↵ <!-- /wp:paragraph -->

<!-- wp:columns --> <div class="wp-block-columns"><!-- wp:column --> <div class="wp-block-column"><!-- wp:image {"id":45,"sizeSlug":"large"} --> <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/cayla1-w6ftfbpcs9i-unsplash-1.jpg?w=683" alt="" class="wp-image-45" /></figure> <!-- /wp:image --></div> <!-- /wp:column --> <!-- wp:column --> <div class="wp-block-column"><!-- wp:heading {"level":4} --> <h4>Ingredients</h4> <!-- /wp:heading --> <!-- wp:list --> <ul><li>1 Tablespoon butter</li><li> 1 cup onion, chopped</li><li> 3 Tablespoons all-purpose flour</li><li> 1/2 teaspoon curry powder</li><li> 1/4 teaspoon cumin</li><li> 1/4 teaspoon ground nutmeg</li><li> 2 garlic cloves, crushed</li><li> 1 cup peeled and cubed sweet potato</li><li> 1/4 teaspoon salt</li><li> 2 14-oz cans of nonfat and low-sodium chicken broth or vegetable stock</li><li> 1 15-oz can of pumpkin</li><li> 1 cup 1% milk</li><li> 1 Tablespoon fresh lime juice</li></ul> <!-- /wp:list --></div> <!-- /wp:column --></div> <!-- /wp:columns --> <!-- wp:heading {"level":4} --> <h4>Procedure</h4> <!-- /wp:heading --> <!-- wp:list {"ordered":true} --> <ol><li>Melt butter in a Dutch oven or large saucepan over medium-high heat. Saute onion for 3-4 minutes then add flour, curry, cumin and nutmeg and saute for 1 minute.</li><li> Add sweet potato, salt, chicken broth and pumpkin and bring to a boil. Reduce heat to medium-low and simmer, partially covered for about 20-25 minutes or until sweet potatoes are cooked through and softened. Remove from heat and let stand for 10 minutes to cool.</li><li> Place half of the pumpkin mixture in a blender and process until smooth. Using a strainer, pour soup back into pan. Repeat with rest of soup.</li><li> Raise heat to medium then stir in milk and cook for 5 minutes or until soup is heated through.</li><li> Remove from heat and add lime juice.</li></ol> <!-- /wp:list --> <!-- wp:separator --> <hr class="wp-block-separator" /> <!-- /wp:separator --> <!-- wp:paragraph --> <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Spiced_Pumpkin_Soup">Cookbook:Spiced Pumpkin Soup</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p> <!-- /wp:paragraph -->

Danish (da)

<!-- wp:columns -->↵ <div class="wp-block-columns"><!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:image {"id":45,"sizeSlug":"large"} -->↵ <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/cayla1-w6ftfbpcs9i-unsplash-1.jpg?w=683" alt="" class="wp-image-45" /></figure>↵ <!-- /wp:image --></div>↵ <!-- /wp:column -->↵ ↵ <!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:heading {"level":4} -->↵ <h4>Ingredients</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list -->↵ <ul><li>1 Tablespoon butter</li><li> 1 cup onion, chopped</li><li> 3 Tablespoons all-purpose flour</li><li> 1/2 teaspoon curry powder</li><li> 1/4 teaspoon cumin</li><li> 1/4 teaspoon ground nutmeg</li><li> 2 garlic cloves, crushed</li><li> 1 cup peeled and cubed sweet potato</li><li> 1/4 teaspoon salt</li><li> 2 14-oz cans of nonfat and low-sodium chicken broth or vegetable stock</li><li> 1 15-oz can of pumpkin</li><li> 1 cup 1% milk</li><li> 1 Tablespoon fresh lime juice</li></ul>↵ <!-- /wp:list --></div>↵ <!-- /wp:column --></div>↵ <!-- /wp:columns -->↵ ↵ <!-- wp:heading {"level":4} -->↵ <h4>Procedure</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list {"ordered":true} -->↵ <ol><li>Melt butter in a Dutch oven or large saucepan over medium-high heat. Saute onion for 3-4 minutes then add flour, curry, cumin and nutmeg and saute for 1 minute.</li><li> Add sweet potato, salt, chicken broth and pumpkin and bring to a boil. Reduce heat to medium-low and simmer, partially covered for about 20-25 minutes or until sweet potatoes are cooked through and softened. Remove from heat and let stand for 10 minutes to cool.</li><li> Place half of the pumpkin mixture in a blender and process until smooth. Using a strainer, pour soup back into pan. Repeat with rest of soup.</li><li> Raise heat to medium then stir in milk and cook for 5 minutes or until soup is heated through.</li><li> Remove from heat and add lime juice.</li></ol>↵ <!-- /wp:list -->↵ ↵ <!-- wp:separator -->↵ <hr class="wp-block-separator" />↵ <!-- /wp:separator -->↵ ↵ <!-- wp:paragraph -->↵ <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Spiced_Pumpkin_Soup">Cookbook:Spiced Pumpkin Soup</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p>↵ <!-- /wp:paragraph -->

<!-- wp:columns --> <div class="wp-block-columns"><!-- wp:column --> <div class="wp-block-column"><!-- wp:image {"id":45,"sizeSlug":"large"} --> <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/cayla1-w6ftfbpcs9i-unsplash-1.jpg?w=683" alt="" class="wp-image-45" /></figure> <!-- /wp:image --></div> <!-- /wp:column --> <!-- wp:column --> <div class="wp-block-column"><!-- wp:heading {"level":4} --> <h4>Ingredients</h4> <!-- /wp:heading --> <!-- wp:list --> <ul><li>1 Tablespoon butter</li><li> 1 cup onion, chopped</li><li> 3 Tablespoons all-purpose flour</li><li> 1/2 teaspoon curry powder</li><li> 1/4 teaspoon cumin</li><li> 1/4 teaspoon ground nutmeg</li><li> 2 garlic cloves, crushed</li><li> 1 cup peeled and cubed sweet potato</li><li> 1/4 teaspoon salt</li><li> 2 14-oz cans of nonfat and low-sodium chicken broth or vegetable stock</li><li> 1 15-oz can of pumpkin</li><li> 1 cup 1% milk</li><li> 1 Tablespoon fresh lime juice</li></ul> <!-- /wp:list --></div> <!-- /wp:column --></div> <!-- /wp:columns --> <!-- wp:heading {"level":4} --> <h4>Procedure</h4> <!-- /wp:heading --> <!-- wp:list {"ordered":true} --> <ol><li>Melt butter in a Dutch oven or large saucepan over medium-high heat. Saute onion for 3-4 minutes then add flour, curry, cumin and nutmeg and saute for 1 minute.</li><li> Add sweet potato, salt, chicken broth and pumpkin and bring to a boil. Reduce heat to medium-low and simmer, partially covered for about 20-25 minutes or until sweet potatoes are cooked through and softened. Remove from heat and let stand for 10 minutes to cool.</li><li> Place half of the pumpkin mixture in a blender and process until smooth. Using a strainer, pour soup back into pan. Repeat with rest of soup.</li><li> Raise heat to medium then stir in milk and cook for 5 minutes or until soup is heated through.</li><li> Remove from heat and add lime juice.</li></ol> <!-- /wp:list --> <!-- wp:separator --> <hr class="wp-block-separator" /> <!-- /wp:separator --> <!-- wp:paragraph --> <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Spiced_Pumpkin_Soup">Cookbook:Spiced Pumpkin Soup</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p> <!-- /wp:paragraph -->

German (de)

<!-- wp:columns -->↵ <div class="wp-block-columns"><!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:image {"id":45,"sizeSlug":"large"} -->↵ <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/cayla1-w6ftfbpcs9i-unsplash-1.jpg?w=683" alt="" class="wp-image-45" /></figure>↵ <!-- /wp:image --></div>↵ <!-- /wp:column -->↵ ↵ <!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:heading {"level":4} -->↵ <h4>Ingredients</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list -->↵ <ul><li>1 Tablespoon butter</li><li> 1 cup onion, chopped</li><li> 3 Tablespoons all-purpose flour</li><li> 1/2 teaspoon curry powder</li><li> 1/4 teaspoon cumin</li><li> 1/4 teaspoon ground nutmeg</li><li> 2 garlic cloves, crushed</li><li> 1 cup peeled and cubed sweet potato</li><li> 1/4 teaspoon salt</li><li> 2 14-oz cans of nonfat and low-sodium chicken broth or vegetable stock</li><li> 1 15-oz can of pumpkin</li><li> 1 cup 1% milk</li><li> 1 Tablespoon fresh lime juice</li></ul>↵ <!-- /wp:list --></div>↵ <!-- /wp:column --></div>↵ <!-- /wp:columns -->↵ ↵ <!-- wp:heading {"level":4} -->↵ <h4>Procedure</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list {"ordered":true} -->↵ <ol><li>Melt butter in a Dutch oven or large saucepan over medium-high heat. Saute onion for 3-4 minutes then add flour, curry, cumin and nutmeg and saute for 1 minute.</li><li> Add sweet potato, salt, chicken broth and pumpkin and bring to a boil. Reduce heat to medium-low and simmer, partially covered for about 20-25 minutes or until sweet potatoes are cooked through and softened. Remove from heat and let stand for 10 minutes to cool.</li><li> Place half of the pumpkin mixture in a blender and process until smooth. Using a strainer, pour soup back into pan. Repeat with rest of soup.</li><li> Raise heat to medium then stir in milk and cook for 5 minutes or until soup is heated through.</li><li> Remove from heat and add lime juice.</li></ol>↵ <!-- /wp:list -->↵ ↵ <!-- wp:separator -->↵ <hr class="wp-block-separator" />↵ <!-- /wp:separator -->↵ ↵ <!-- wp:paragraph -->↵ <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Spiced_Pumpkin_Soup">Cookbook:Spiced Pumpkin Soup</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p>↵ <!-- /wp:paragraph -->

<!-- wp:columns --> <div class="wp-block-columns"><!-- wp:column --> <div class="wp-block-column"><!-- wp:image {"id":45,"sizeSlug":"large"} --> <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/cayla1-w6ftfbpcs9i-unsplash-1.jpg?w=683" alt="" class="wp-image-45" /></figure> <!-- /wp:image --></div> <!-- /wp:column --> <!-- wp:column --> <div class="wp-block-column"><!-- wp:heading {"level":4} --> <h4>Ingredients</h4> <!-- /wp:heading --> <!-- wp:list --> <ul><li>1 Tablespoon butter</li><li> 1 cup onion, chopped</li><li> 3 Tablespoons all-purpose flour</li><li> 1/2 teaspoon curry powder</li><li> 1/4 teaspoon cumin</li><li> 1/4 teaspoon ground nutmeg</li><li> 2 garlic cloves, crushed</li><li> 1 cup peeled and cubed sweet potato</li><li> 1/4 teaspoon salt</li><li> 2 14-oz cans of nonfat and low-sodium chicken broth or vegetable stock</li><li> 1 15-oz can of pumpkin</li><li> 1 cup 1% milk</li><li> 1 Tablespoon fresh lime juice</li></ul> <!-- /wp:list --></div> <!-- /wp:column --></div> <!-- /wp:columns --> <!-- wp:heading {"level":4} --> <h4>Procedure</h4> <!-- /wp:heading --> <!-- wp:list {"ordered":true} --> <ol><li>Melt butter in a Dutch oven or large saucepan over medium-high heat. Saute onion for 3-4 minutes then add flour, curry, cumin and nutmeg and saute for 1 minute.</li><li> Add sweet potato, salt, chicken broth and pumpkin and bring to a boil. Reduce heat to medium-low and simmer, partially covered for about 20-25 minutes or until sweet potatoes are cooked through and softened. Remove from heat and let stand for 10 minutes to cool.</li><li> Place half of the pumpkin mixture in a blender and process until smooth. Using a strainer, pour soup back into pan. Repeat with rest of soup.</li><li> Raise heat to medium then stir in milk and cook for 5 minutes or until soup is heated through.</li><li> Remove from heat and add lime juice.</li></ol> <!-- /wp:list --> <!-- wp:separator --> <hr class="wp-block-separator" /> <!-- /wp:separator --> <!-- wp:paragraph --> <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Spiced_Pumpkin_Soup">Cookbook:Spiced Pumpkin Soup</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p> <!-- /wp:paragraph -->

Spanish (Spain) (es)

<!-- wp:columns -->↵ <div class="wp-block-columns"><!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:image {"id":45,"sizeSlug":"large"} -->↵ <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/cayla1-w6ftfbpcs9i-unsplash-1.jpg?w=683" alt="" class="wp-image-45" /></figure>↵ <!-- /wp:image --></div>↵ <!-- /wp:column -->↵ ↵ <!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:heading {"level":4} -->↵ <h4>Ingredients</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list -->↵ <ul><li>1 Tablespoon butter</li><li> 1 cup onion, chopped</li><li> 3 Tablespoons all-purpose flour</li><li> 1/2 teaspoon curry powder</li><li> 1/4 teaspoon cumin</li><li> 1/4 teaspoon ground nutmeg</li><li> 2 garlic cloves, crushed</li><li> 1 cup peeled and cubed sweet potato</li><li> 1/4 teaspoon salt</li><li> 2 14-oz cans of nonfat and low-sodium chicken broth or vegetable stock</li><li> 1 15-oz can of pumpkin</li><li> 1 cup 1% milk</li><li> 1 Tablespoon fresh lime juice</li></ul>↵ <!-- /wp:list --></div>↵ <!-- /wp:column --></div>↵ <!-- /wp:columns -->↵ ↵ <!-- wp:heading {"level":4} -->↵ <h4>Procedure</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list {"ordered":true} -->↵ <ol><li>Melt butter in a Dutch oven or large saucepan over medium-high heat. Saute onion for 3-4 minutes then add flour, curry, cumin and nutmeg and saute for 1 minute.</li><li> Add sweet potato, salt, chicken broth and pumpkin and bring to a boil. Reduce heat to medium-low and simmer, partially covered for about 20-25 minutes or until sweet potatoes are cooked through and softened. Remove from heat and let stand for 10 minutes to cool.</li><li> Place half of the pumpkin mixture in a blender and process until smooth. Using a strainer, pour soup back into pan. Repeat with rest of soup.</li><li> Raise heat to medium then stir in milk and cook for 5 minutes or until soup is heated through.</li><li> Remove from heat and add lime juice.</li></ol>↵ <!-- /wp:list -->↵ ↵ <!-- wp:separator -->↵ <hr class="wp-block-separator" />↵ <!-- /wp:separator -->↵ ↵ <!-- wp:paragraph -->↵ <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Spiced_Pumpkin_Soup">Cookbook:Spiced Pumpkin Soup</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p>↵ <!-- /wp:paragraph -->

<!-- wp:columns --> <div class="wp-block-columns"><!-- wp:column --> <div class="wp-block-column"><!-- wp:image {"id":45,"sizeSlug":"large"} --> <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/cayla1-w6ftfbpcs9i-unsplash-1.jpg?w=683" alt="" class="wp-image-45" /></figure> <!-- /wp:image --></div> <!-- /wp:column --> <!-- wp:column --> <div class="wp-block-column"><!-- wp:heading {"level":4} --> <h4>Ingredients</h4> <!-- /wp:heading --> <!-- wp:list --> <ul><li>1 Tablespoon butter</li><li> 1 cup onion, chopped</li><li> 3 Tablespoons all-purpose flour</li><li> 1/2 teaspoon curry powder</li><li> 1/4 teaspoon cumin</li><li> 1/4 teaspoon ground nutmeg</li><li> 2 garlic cloves, crushed</li><li> 1 cup peeled and cubed sweet potato</li><li> 1/4 teaspoon salt</li><li> 2 14-oz cans of nonfat and low-sodium chicken broth or vegetable stock</li><li> 1 15-oz can of pumpkin</li><li> 1 cup 1% milk</li><li> 1 Tablespoon fresh lime juice</li></ul> <!-- /wp:list --></div> <!-- /wp:column --></div> <!-- /wp:columns --> <!-- wp:heading {"level":4} --> <h4>Procedure</h4> <!-- /wp:heading --> <!-- wp:list {"ordered":true} --> <ol><li>Melt butter in a Dutch oven or large saucepan over medium-high heat. Saute onion for 3-4 minutes then add flour, curry, cumin and nutmeg and saute for 1 minute.</li><li> Add sweet potato, salt, chicken broth and pumpkin and bring to a boil. Reduce heat to medium-low and simmer, partially covered for about 20-25 minutes or until sweet potatoes are cooked through and softened. Remove from heat and let stand for 10 minutes to cool.</li><li> Place half of the pumpkin mixture in a blender and process until smooth. Using a strainer, pour soup back into pan. Repeat with rest of soup.</li><li> Raise heat to medium then stir in milk and cook for 5 minutes or until soup is heated through.</li><li> Remove from heat and add lime juice.</li></ol> <!-- /wp:list --> <!-- wp:separator --> <hr class="wp-block-separator" /> <!-- /wp:separator --> <!-- wp:paragraph --> <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Spiced_Pumpkin_Soup">Cookbook:Spiced Pumpkin Soup</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p> <!-- /wp:paragraph -->

Persian (fa)

<!-- wp:columns -->↵ <div class="wp-block-columns"><!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:image {"id":45,"sizeSlug":"large"} -->↵ <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/cayla1-w6ftfbpcs9i-unsplash-1.jpg?w=683" alt="" class="wp-image-45" /></figure>↵ <!-- /wp:image --></div>↵ <!-- /wp:column -->↵ ↵ <!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:heading {"level":4} -->↵ <h4>Ingredients</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list -->↵ <ul><li>1 Tablespoon butter</li><li> 1 cup onion, chopped</li><li> 3 Tablespoons all-purpose flour</li><li> 1/2 teaspoon curry powder</li><li> 1/4 teaspoon cumin</li><li> 1/4 teaspoon ground nutmeg</li><li> 2 garlic cloves, crushed</li><li> 1 cup peeled and cubed sweet potato</li><li> 1/4 teaspoon salt</li><li> 2 14-oz cans of nonfat and low-sodium chicken broth or vegetable stock</li><li> 1 15-oz can of pumpkin</li><li> 1 cup 1% milk</li><li> 1 Tablespoon fresh lime juice</li></ul>↵ <!-- /wp:list --></div>↵ <!-- /wp:column --></div>↵ <!-- /wp:columns -->↵ ↵ <!-- wp:heading {"level":4} -->↵ <h4>Procedure</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list {"ordered":true} -->↵ <ol><li>Melt butter in a Dutch oven or large saucepan over medium-high heat. Saute onion for 3-4 minutes then add flour, curry, cumin and nutmeg and saute for 1 minute.</li><li> Add sweet potato, salt, chicken broth and pumpkin and bring to a boil. Reduce heat to medium-low and simmer, partially covered for about 20-25 minutes or until sweet potatoes are cooked through and softened. Remove from heat and let stand for 10 minutes to cool.</li><li> Place half of the pumpkin mixture in a blender and process until smooth. Using a strainer, pour soup back into pan. Repeat with rest of soup.</li><li> Raise heat to medium then stir in milk and cook for 5 minutes or until soup is heated through.</li><li> Remove from heat and add lime juice.</li></ol>↵ <!-- /wp:list -->↵ ↵ <!-- wp:separator -->↵ <hr class="wp-block-separator" />↵ <!-- /wp:separator -->↵ ↵ <!-- wp:paragraph -->↵ <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Spiced_Pumpkin_Soup">Cookbook:Spiced Pumpkin Soup</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p>↵ <!-- /wp:paragraph -->

<!-- wp:columns --> <div class="wp-block-columns"><!-- wp:column --> <div class="wp-block-column"><!-- wp:image {"id":45,"sizeSlug":"large"} --> <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/cayla1-w6ftfbpcs9i-unsplash-1.jpg?w=683" alt="" class="wp-image-45" /></figure> <!-- /wp:image --></div> <!-- /wp:column --> <!-- wp:column --> <div class="wp-block-column"><!-- wp:heading {"level":4} --> <h4>Ingredients</h4> <!-- /wp:heading --> <!-- wp:list --> <ul><li>1 Tablespoon butter</li><li> 1 cup onion, chopped</li><li> 3 Tablespoons all-purpose flour</li><li> 1/2 teaspoon curry powder</li><li> 1/4 teaspoon cumin</li><li> 1/4 teaspoon ground nutmeg</li><li> 2 garlic cloves, crushed</li><li> 1 cup peeled and cubed sweet potato</li><li> 1/4 teaspoon salt</li><li> 2 14-oz cans of nonfat and low-sodium chicken broth or vegetable stock</li><li> 1 15-oz can of pumpkin</li><li> 1 cup 1% milk</li><li> 1 Tablespoon fresh lime juice</li></ul> <!-- /wp:list --></div> <!-- /wp:column --></div> <!-- /wp:columns --> <!-- wp:heading {"level":4} --> <h4>Procedure</h4> <!-- /wp:heading --> <!-- wp:list {"ordered":true} --> <ol><li>Melt butter in a Dutch oven or large saucepan over medium-high heat. Saute onion for 3-4 minutes then add flour, curry, cumin and nutmeg and saute for 1 minute.</li><li> Add sweet potato, salt, chicken broth and pumpkin and bring to a boil. Reduce heat to medium-low and simmer, partially covered for about 20-25 minutes or until sweet potatoes are cooked through and softened. Remove from heat and let stand for 10 minutes to cool.</li><li> Place half of the pumpkin mixture in a blender and process until smooth. Using a strainer, pour soup back into pan. Repeat with rest of soup.</li><li> Raise heat to medium then stir in milk and cook for 5 minutes or until soup is heated through.</li><li> Remove from heat and add lime juice.</li></ol> <!-- /wp:list --> <!-- wp:separator --> <hr class="wp-block-separator" /> <!-- /wp:separator --> <!-- wp:paragraph --> <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Spiced_Pumpkin_Soup">Cookbook:Spiced Pumpkin Soup</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p> <!-- /wp:paragraph -->

French (France) (fr)

<!-- wp:columns -->↵ <div class="wp-block-columns"><!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:image {"id":45,"sizeSlug":"large"} -->↵ <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/cayla1-w6ftfbpcs9i-unsplash-1.jpg?w=683" alt="" class="wp-image-45" /></figure>↵ <!-- /wp:image --></div>↵ <!-- /wp:column -->↵ ↵ <!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:heading {"level":4} -->↵ <h4>Ingredients</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list -->↵ <ul><li>1 Tablespoon butter</li><li> 1 cup onion, chopped</li><li> 3 Tablespoons all-purpose flour</li><li> 1/2 teaspoon curry powder</li><li> 1/4 teaspoon cumin</li><li> 1/4 teaspoon ground nutmeg</li><li> 2 garlic cloves, crushed</li><li> 1 cup peeled and cubed sweet potato</li><li> 1/4 teaspoon salt</li><li> 2 14-oz cans of nonfat and low-sodium chicken broth or vegetable stock</li><li> 1 15-oz can of pumpkin</li><li> 1 cup 1% milk</li><li> 1 Tablespoon fresh lime juice</li></ul>↵ <!-- /wp:list --></div>↵ <!-- /wp:column --></div>↵ <!-- /wp:columns -->↵ ↵ <!-- wp:heading {"level":4} -->↵ <h4>Procedure</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list {"ordered":true} -->↵ <ol><li>Melt butter in a Dutch oven or large saucepan over medium-high heat. Saute onion for 3-4 minutes then add flour, curry, cumin and nutmeg and saute for 1 minute.</li><li> Add sweet potato, salt, chicken broth and pumpkin and bring to a boil. Reduce heat to medium-low and simmer, partially covered for about 20-25 minutes or until sweet potatoes are cooked through and softened. Remove from heat and let stand for 10 minutes to cool.</li><li> Place half of the pumpkin mixture in a blender and process until smooth. Using a strainer, pour soup back into pan. Repeat with rest of soup.</li><li> Raise heat to medium then stir in milk and cook for 5 minutes or until soup is heated through.</li><li> Remove from heat and add lime juice.</li></ol>↵ <!-- /wp:list -->↵ ↵ <!-- wp:separator -->↵ <hr class="wp-block-separator" />↵ <!-- /wp:separator -->↵ ↵ <!-- wp:paragraph -->↵ <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Spiced_Pumpkin_Soup">Cookbook:Spiced Pumpkin Soup</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p>↵ <!-- /wp:paragraph -->

<!-- wp:columns --> <div class="wp-block-columns"><!-- wp:column --> <div class="wp-block-column"><!-- wp:image {"id":45,"sizeSlug":"large"} --> <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/cayla1-w6ftfbpcs9i-unsplash-1.jpg?w=683" alt="" class="wp-image-45" /></figure> <!-- /wp:image --></div> <!-- /wp:column --> <!-- wp:column --> <div class="wp-block-column"><!-- wp:heading {"level":4} --> <h4>Ingredients</h4> <!-- /wp:heading --> <!-- wp:list --> <ul><li>1 Tablespoon butter</li><li> 1 cup onion, chopped</li><li> 3 Tablespoons all-purpose flour</li><li> 1/2 teaspoon curry powder</li><li> 1/4 teaspoon cumin</li><li> 1/4 teaspoon ground nutmeg</li><li> 2 garlic cloves, crushed</li><li> 1 cup peeled and cubed sweet potato</li><li> 1/4 teaspoon salt</li><li> 2 14-oz cans of nonfat and low-sodium chicken broth or vegetable stock</li><li> 1 15-oz can of pumpkin</li><li> 1 cup 1% milk</li><li> 1 Tablespoon fresh lime juice</li></ul> <!-- /wp:list --></div> <!-- /wp:column --></div> <!-- /wp:columns --> <!-- wp:heading {"level":4} --> <h4>Procedure</h4> <!-- /wp:heading --> <!-- wp:list {"ordered":true} --> <ol><li>Melt butter in a Dutch oven or large saucepan over medium-high heat. Saute onion for 3-4 minutes then add flour, curry, cumin and nutmeg and saute for 1 minute.</li><li> Add sweet potato, salt, chicken broth and pumpkin and bring to a boil. Reduce heat to medium-low and simmer, partially covered for about 20-25 minutes or until sweet potatoes are cooked through and softened. Remove from heat and let stand for 10 minutes to cool.</li><li> Place half of the pumpkin mixture in a blender and process until smooth. Using a strainer, pour soup back into pan. Repeat with rest of soup.</li><li> Raise heat to medium then stir in milk and cook for 5 minutes or until soup is heated through.</li><li> Remove from heat and add lime juice.</li></ol> <!-- /wp:list --> <!-- wp:separator --> <hr class="wp-block-separator" /> <!-- /wp:separator --> <!-- wp:paragraph --> <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Spiced_Pumpkin_Soup">Cookbook:Spiced Pumpkin Soup</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p> <!-- /wp:paragraph -->

Hebrew (he)

<!-- wp:columns -->↵ <div class="wp-block-columns"><!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:image {"id":45,"sizeSlug":"large"} -->↵ <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/cayla1-w6ftfbpcs9i-unsplash-1.jpg?w=683" alt="" class="wp-image-45" /></figure>↵ <!-- /wp:image --></div>↵ <!-- /wp:column -->↵ ↵ <!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:heading {"level":4} -->↵ <h4>Ingredients</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list -->↵ <ul><li>1 Tablespoon butter</li><li> 1 cup onion, chopped</li><li> 3 Tablespoons all-purpose flour</li><li> 1/2 teaspoon curry powder</li><li> 1/4 teaspoon cumin</li><li> 1/4 teaspoon ground nutmeg</li><li> 2 garlic cloves, crushed</li><li> 1 cup peeled and cubed sweet potato</li><li> 1/4 teaspoon salt</li><li> 2 14-oz cans of nonfat and low-sodium chicken broth or vegetable stock</li><li> 1 15-oz can of pumpkin</li><li> 1 cup 1% milk</li><li> 1 Tablespoon fresh lime juice</li></ul>↵ <!-- /wp:list --></div>↵ <!-- /wp:column --></div>↵ <!-- /wp:columns -->↵ ↵ <!-- wp:heading {"level":4} -->↵ <h4>Procedure</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list {"ordered":true} -->↵ <ol><li>Melt butter in a Dutch oven or large saucepan over medium-high heat. Saute onion for 3-4 minutes then add flour, curry, cumin and nutmeg and saute for 1 minute.</li><li> Add sweet potato, salt, chicken broth and pumpkin and bring to a boil. Reduce heat to medium-low and simmer, partially covered for about 20-25 minutes or until sweet potatoes are cooked through and softened. Remove from heat and let stand for 10 minutes to cool.</li><li> Place half of the pumpkin mixture in a blender and process until smooth. Using a strainer, pour soup back into pan. Repeat with rest of soup.</li><li> Raise heat to medium then stir in milk and cook for 5 minutes or until soup is heated through.</li><li> Remove from heat and add lime juice.</li></ol>↵ <!-- /wp:list -->↵ ↵ <!-- wp:separator -->↵ <hr class="wp-block-separator" />↵ <!-- /wp:separator -->↵ ↵ <!-- wp:paragraph -->↵ <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Spiced_Pumpkin_Soup">Cookbook:Spiced Pumpkin Soup</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p>↵ <!-- /wp:paragraph -->

<!-- wp:columns --> <div class="wp-block-columns"><!-- wp:column --> <div class="wp-block-column"><!-- wp:image {"id":45,"sizeSlug":"large"} --> <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/cayla1-w6ftfbpcs9i-unsplash-1.jpg?w=683" alt="" class="wp-image-45" /></figure> <!-- /wp:image --></div> <!-- /wp:column --> <!-- wp:column --> <div class="wp-block-column"><!-- wp:heading {"level":4} --> <h4>Ingredients</h4> <!-- /wp:heading --> <!-- wp:list --> <ul><li>1 Tablespoon butter</li><li> 1 cup onion, chopped</li><li> 3 Tablespoons all-purpose flour</li><li> 1/2 teaspoon curry powder</li><li> 1/4 teaspoon cumin</li><li> 1/4 teaspoon ground nutmeg</li><li> 2 garlic cloves, crushed</li><li> 1 cup peeled and cubed sweet potato</li><li> 1/4 teaspoon salt</li><li> 2 14-oz cans of nonfat and low-sodium chicken broth or vegetable stock</li><li> 1 15-oz can of pumpkin</li><li> 1 cup 1% milk</li><li> 1 Tablespoon fresh lime juice</li></ul> <!-- /wp:list --></div> <!-- /wp:column --></div> <!-- /wp:columns --> <!-- wp:heading {"level":4} --> <h4>Procedure</h4> <!-- /wp:heading --> <!-- wp:list {"ordered":true} --> <ol><li>Melt butter in a Dutch oven or large saucepan over medium-high heat. Saute onion for 3-4 minutes then add flour, curry, cumin and nutmeg and saute for 1 minute.</li><li> Add sweet potato, salt, chicken broth and pumpkin and bring to a boil. Reduce heat to medium-low and simmer, partially covered for about 20-25 minutes or until sweet potatoes are cooked through and softened. Remove from heat and let stand for 10 minutes to cool.</li><li> Place half of the pumpkin mixture in a blender and process until smooth. Using a strainer, pour soup back into pan. Repeat with rest of soup.</li><li> Raise heat to medium then stir in milk and cook for 5 minutes or until soup is heated through.</li><li> Remove from heat and add lime juice.</li></ol> <!-- /wp:list --> <!-- wp:separator --> <hr class="wp-block-separator" /> <!-- /wp:separator --> <!-- wp:paragraph --> <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Spiced_Pumpkin_Soup">Cookbook:Spiced Pumpkin Soup</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p> <!-- /wp:paragraph -->

Croatian (hr)

<!-- wp:columns -->↵ <div class="wp-block-columns"><!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:image {"id":45,"sizeSlug":"large"} -->↵ <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/cayla1-w6ftfbpcs9i-unsplash-1.jpg?w=683" alt="" class="wp-image-45" /></figure>↵ <!-- /wp:image --></div>↵ <!-- /wp:column -->↵ ↵ <!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:heading {"level":4} -->↵ <h4>Ingredients</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list -->↵ <ul><li>1 Tablespoon butter</li><li> 1 cup onion, chopped</li><li> 3 Tablespoons all-purpose flour</li><li> 1/2 teaspoon curry powder</li><li> 1/4 teaspoon cumin</li><li> 1/4 teaspoon ground nutmeg</li><li> 2 garlic cloves, crushed</li><li> 1 cup peeled and cubed sweet potato</li><li> 1/4 teaspoon salt</li><li> 2 14-oz cans of nonfat and low-sodium chicken broth or vegetable stock</li><li> 1 15-oz can of pumpkin</li><li> 1 cup 1% milk</li><li> 1 Tablespoon fresh lime juice</li></ul>↵ <!-- /wp:list --></div>↵ <!-- /wp:column --></div>↵ <!-- /wp:columns -->↵ ↵ <!-- wp:heading {"level":4} -->↵ <h4>Procedure</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list {"ordered":true} -->↵ <ol><li>Melt butter in a Dutch oven or large saucepan over medium-high heat. Saute onion for 3-4 minutes then add flour, curry, cumin and nutmeg and saute for 1 minute.</li><li> Add sweet potato, salt, chicken broth and pumpkin and bring to a boil. Reduce heat to medium-low and simmer, partially covered for about 20-25 minutes or until sweet potatoes are cooked through and softened. Remove from heat and let stand for 10 minutes to cool.</li><li> Place half of the pumpkin mixture in a blender and process until smooth. Using a strainer, pour soup back into pan. Repeat with rest of soup.</li><li> Raise heat to medium then stir in milk and cook for 5 minutes or until soup is heated through.</li><li> Remove from heat and add lime juice.</li></ol>↵ <!-- /wp:list -->↵ ↵ <!-- wp:separator -->↵ <hr class="wp-block-separator" />↵ <!-- /wp:separator -->↵ ↵ <!-- wp:paragraph -->↵ <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Spiced_Pumpkin_Soup">Cookbook:Spiced Pumpkin Soup</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p>↵ <!-- /wp:paragraph -->

<!-- wp:columns --> <div class="wp-block-columns"><!-- wp:column --> <div class="wp-block-column"><!-- wp:image {"id":45,"sizeSlug":"large"} --> <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/cayla1-w6ftfbpcs9i-unsplash-1.jpg?w=683" alt="" class="wp-image-45" /></figure> <!-- /wp:image --></div> <!-- /wp:column --> <!-- wp:column --> <div class="wp-block-column"><!-- wp:heading {"level":4} --> <h4>Ingredients</h4> <!-- /wp:heading --> <!-- wp:list --> <ul><li>1 Tablespoon butter</li><li> 1 cup onion, chopped</li><li> 3 Tablespoons all-purpose flour</li><li> 1/2 teaspoon curry powder</li><li> 1/4 teaspoon cumin</li><li> 1/4 teaspoon ground nutmeg</li><li> 2 garlic cloves, crushed</li><li> 1 cup peeled and cubed sweet potato</li><li> 1/4 teaspoon salt</li><li> 2 14-oz cans of nonfat and low-sodium chicken broth or vegetable stock</li><li> 1 15-oz can of pumpkin</li><li> 1 cup 1% milk</li><li> 1 Tablespoon fresh lime juice</li></ul> <!-- /wp:list --></div> <!-- /wp:column --></div> <!-- /wp:columns --> <!-- wp:heading {"level":4} --> <h4>Procedure</h4> <!-- /wp:heading --> <!-- wp:list {"ordered":true} --> <ol><li>Melt butter in a Dutch oven or large saucepan over medium-high heat. Saute onion for 3-4 minutes then add flour, curry, cumin and nutmeg and saute for 1 minute.</li><li> Add sweet potato, salt, chicken broth and pumpkin and bring to a boil. Reduce heat to medium-low and simmer, partially covered for about 20-25 minutes or until sweet potatoes are cooked through and softened. Remove from heat and let stand for 10 minutes to cool.</li><li> Place half of the pumpkin mixture in a blender and process until smooth. Using a strainer, pour soup back into pan. Repeat with rest of soup.</li><li> Raise heat to medium then stir in milk and cook for 5 minutes or until soup is heated through.</li><li> Remove from heat and add lime juice.</li></ol> <!-- /wp:list --> <!-- wp:separator --> <hr class="wp-block-separator" /> <!-- /wp:separator --> <!-- wp:paragraph --> <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Spiced_Pumpkin_Soup">Cookbook:Spiced Pumpkin Soup</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p> <!-- /wp:paragraph -->

Indonesian (id)

<!-- wp:columns -->↵ <div class="wp-block-columns"><!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:image {"id":45,"sizeSlug":"large"} -->↵ <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/cayla1-w6ftfbpcs9i-unsplash-1.jpg?w=683" alt="" class="wp-image-45" /></figure>↵ <!-- /wp:image --></div>↵ <!-- /wp:column -->↵ ↵ <!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:heading {"level":4} -->↵ <h4>Ingredients</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list -->↵ <ul><li>1 Tablespoon butter</li><li> 1 cup onion, chopped</li><li> 3 Tablespoons all-purpose flour</li><li> 1/2 teaspoon curry powder</li><li> 1/4 teaspoon cumin</li><li> 1/4 teaspoon ground nutmeg</li><li> 2 garlic cloves, crushed</li><li> 1 cup peeled and cubed sweet potato</li><li> 1/4 teaspoon salt</li><li> 2 14-oz cans of nonfat and low-sodium chicken broth or vegetable stock</li><li> 1 15-oz can of pumpkin</li><li> 1 cup 1% milk</li><li> 1 Tablespoon fresh lime juice</li></ul>↵ <!-- /wp:list --></div>↵ <!-- /wp:column --></div>↵ <!-- /wp:columns -->↵ ↵ <!-- wp:heading {"level":4} -->↵ <h4>Procedure</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list {"ordered":true} -->↵ <ol><li>Melt butter in a Dutch oven or large saucepan over medium-high heat. Saute onion for 3-4 minutes then add flour, curry, cumin and nutmeg and saute for 1 minute.</li><li> Add sweet potato, salt, chicken broth and pumpkin and bring to a boil. Reduce heat to medium-low and simmer, partially covered for about 20-25 minutes or until sweet potatoes are cooked through and softened. Remove from heat and let stand for 10 minutes to cool.</li><li> Place half of the pumpkin mixture in a blender and process until smooth. Using a strainer, pour soup back into pan. Repeat with rest of soup.</li><li> Raise heat to medium then stir in milk and cook for 5 minutes or until soup is heated through.</li><li> Remove from heat and add lime juice.</li></ol>↵ <!-- /wp:list -->↵ ↵ <!-- wp:separator -->↵ <hr class="wp-block-separator" />↵ <!-- /wp:separator -->↵ ↵ <!-- wp:paragraph -->↵ <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Spiced_Pumpkin_Soup">Cookbook:Spiced Pumpkin Soup</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p>↵ <!-- /wp:paragraph -->

<!-- wp:columns --> <div class="wp-block-columns"><!-- wp:column --> <div class="wp-block-column"><!-- wp:image {"id":45,"sizeSlug":"large"} --> <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/cayla1-w6ftfbpcs9i-unsplash-1.jpg?w=683" alt="" class="wp-image-45" /></figure> <!-- /wp:image --></div> <!-- /wp:column --> <!-- wp:column --> <div class="wp-block-column"><!-- wp:heading {"level":4} --> <h4>Ingredients</h4> <!-- /wp:heading --> <!-- wp:list --> <ul><li>1 Tablespoon butter</li><li> 1 cup onion, chopped</li><li> 3 Tablespoons all-purpose flour</li><li> 1/2 teaspoon curry powder</li><li> 1/4 teaspoon cumin</li><li> 1/4 teaspoon ground nutmeg</li><li> 2 garlic cloves, crushed</li><li> 1 cup peeled and cubed sweet potato</li><li> 1/4 teaspoon salt</li><li> 2 14-oz cans of nonfat and low-sodium chicken broth or vegetable stock</li><li> 1 15-oz can of pumpkin</li><li> 1 cup 1% milk</li><li> 1 Tablespoon fresh lime juice</li></ul> <!-- /wp:list --></div> <!-- /wp:column --></div> <!-- /wp:columns --> <!-- wp:heading {"level":4} --> <h4>Procedure</h4> <!-- /wp:heading --> <!-- wp:list {"ordered":true} --> <ol><li>Melt butter in a Dutch oven or large saucepan over medium-high heat. Saute onion for 3-4 minutes then add flour, curry, cumin and nutmeg and saute for 1 minute.</li><li> Add sweet potato, salt, chicken broth and pumpkin and bring to a boil. Reduce heat to medium-low and simmer, partially covered for about 20-25 minutes or until sweet potatoes are cooked through and softened. Remove from heat and let stand for 10 minutes to cool.</li><li> Place half of the pumpkin mixture in a blender and process until smooth. Using a strainer, pour soup back into pan. Repeat with rest of soup.</li><li> Raise heat to medium then stir in milk and cook for 5 minutes or until soup is heated through.</li><li> Remove from heat and add lime juice.</li></ol> <!-- /wp:list --> <!-- wp:separator --> <hr class="wp-block-separator" /> <!-- /wp:separator --> <!-- wp:paragraph --> <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Spiced_Pumpkin_Soup">Cookbook:Spiced Pumpkin Soup</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p> <!-- /wp:paragraph -->

Italian (it)

<!-- wp:columns -->↵ <div class="wp-block-columns"><!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:image {"id":45,"sizeSlug":"large"} -->↵ <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/cayla1-w6ftfbpcs9i-unsplash-1.jpg?w=683" alt="" class="wp-image-45" /></figure>↵ <!-- /wp:image --></div>↵ <!-- /wp:column -->↵ ↵ <!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:heading {"level":4} -->↵ <h4>Ingredients</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list -->↵ <ul><li>1 Tablespoon butter</li><li> 1 cup onion, chopped</li><li> 3 Tablespoons all-purpose flour</li><li> 1/2 teaspoon curry powder</li><li> 1/4 teaspoon cumin</li><li> 1/4 teaspoon ground nutmeg</li><li> 2 garlic cloves, crushed</li><li> 1 cup peeled and cubed sweet potato</li><li> 1/4 teaspoon salt</li><li> 2 14-oz cans of nonfat and low-sodium chicken broth or vegetable stock</li><li> 1 15-oz can of pumpkin</li><li> 1 cup 1% milk</li><li> 1 Tablespoon fresh lime juice</li></ul>↵ <!-- /wp:list --></div>↵ <!-- /wp:column --></div>↵ <!-- /wp:columns -->↵ ↵ <!-- wp:heading {"level":4} -->↵ <h4>Procedure</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list {"ordered":true} -->↵ <ol><li>Melt butter in a Dutch oven or large saucepan over medium-high heat. Saute onion for 3-4 minutes then add flour, curry, cumin and nutmeg and saute for 1 minute.</li><li> Add sweet potato, salt, chicken broth and pumpkin and bring to a boil. Reduce heat to medium-low and simmer, partially covered for about 20-25 minutes or until sweet potatoes are cooked through and softened. Remove from heat and let stand for 10 minutes to cool.</li><li> Place half of the pumpkin mixture in a blender and process until smooth. Using a strainer, pour soup back into pan. Repeat with rest of soup.</li><li> Raise heat to medium then stir in milk and cook for 5 minutes or until soup is heated through.</li><li> Remove from heat and add lime juice.</li></ol>↵ <!-- /wp:list -->↵ ↵ <!-- wp:separator -->↵ <hr class="wp-block-separator" />↵ <!-- /wp:separator -->↵ ↵ <!-- wp:paragraph -->↵ <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Spiced_Pumpkin_Soup">Cookbook:Spiced Pumpkin Soup</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p>↵ <!-- /wp:paragraph -->

<!-- wp:columns --> <div class="wp-block-columns"><!-- wp:column --> <div class="wp-block-column"><!-- wp:image {"id":45,"sizeSlug":"large"} --> <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/cayla1-w6ftfbpcs9i-unsplash-1.jpg?w=683" alt="" class="wp-image-45" /></figure> <!-- /wp:image --></div> <!-- /wp:column --> <!-- wp:column --> <div class="wp-block-column"><!-- wp:heading {"level":4} --> <h4>Ingredients</h4> <!-- /wp:heading --> <!-- wp:list --> <ul><li>1 Tablespoon butter</li><li> 1 cup onion, chopped</li><li> 3 Tablespoons all-purpose flour</li><li> 1/2 teaspoon curry powder</li><li> 1/4 teaspoon cumin</li><li> 1/4 teaspoon ground nutmeg</li><li> 2 garlic cloves, crushed</li><li> 1 cup peeled and cubed sweet potato</li><li> 1/4 teaspoon salt</li><li> 2 14-oz cans of nonfat and low-sodium chicken broth or vegetable stock</li><li> 1 15-oz can of pumpkin</li><li> 1 cup 1% milk</li><li> 1 Tablespoon fresh lime juice</li></ul> <!-- /wp:list --></div> <!-- /wp:column --></div> <!-- /wp:columns --> <!-- wp:heading {"level":4} --> <h4>Procedure</h4> <!-- /wp:heading --> <!-- wp:list {"ordered":true} --> <ol><li>Melt butter in a Dutch oven or large saucepan over medium-high heat. Saute onion for 3-4 minutes then add flour, curry, cumin and nutmeg and saute for 1 minute.</li><li> Add sweet potato, salt, chicken broth and pumpkin and bring to a boil. Reduce heat to medium-low and simmer, partially covered for about 20-25 minutes or until sweet potatoes are cooked through and softened. Remove from heat and let stand for 10 minutes to cool.</li><li> Place half of the pumpkin mixture in a blender and process until smooth. Using a strainer, pour soup back into pan. Repeat with rest of soup.</li><li> Raise heat to medium then stir in milk and cook for 5 minutes or until soup is heated through.</li><li> Remove from heat and add lime juice.</li></ol> <!-- /wp:list --> <!-- wp:separator --> <hr class="wp-block-separator" /> <!-- /wp:separator --> <!-- wp:paragraph --> <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Spiced_Pumpkin_Soup">Cookbook:Spiced Pumpkin Soup</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p> <!-- /wp:paragraph -->

Japanese (ja)

<!-- wp:columns -->↵ <div class="wp-block-columns"><!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:image {"id":45,"sizeSlug":"large"} -->↵ <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/cayla1-w6ftfbpcs9i-unsplash-1.jpg?w=683" alt="" class="wp-image-45" /></figure>↵ <!-- /wp:image --></div>↵ <!-- /wp:column -->↵ ↵ <!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:heading {"level":4} -->↵ <h4>Ingredients</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list -->↵ <ul><li>1 Tablespoon butter</li><li> 1 cup onion, chopped</li><li> 3 Tablespoons all-purpose flour</li><li> 1/2 teaspoon curry powder</li><li> 1/4 teaspoon cumin</li><li> 1/4 teaspoon ground nutmeg</li><li> 2 garlic cloves, crushed</li><li> 1 cup peeled and cubed sweet potato</li><li> 1/4 teaspoon salt</li><li> 2 14-oz cans of nonfat and low-sodium chicken broth or vegetable stock</li><li> 1 15-oz can of pumpkin</li><li> 1 cup 1% milk</li><li> 1 Tablespoon fresh lime juice</li></ul>↵ <!-- /wp:list --></div>↵ <!-- /wp:column --></div>↵ <!-- /wp:columns -->↵ ↵ <!-- wp:heading {"level":4} -->↵ <h4>Procedure</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list {"ordered":true} -->↵ <ol><li>Melt butter in a Dutch oven or large saucepan over medium-high heat. Saute onion for 3-4 minutes then add flour, curry, cumin and nutmeg and saute for 1 minute.</li><li> Add sweet potato, salt, chicken broth and pumpkin and bring to a boil. Reduce heat to medium-low and simmer, partially covered for about 20-25 minutes or until sweet potatoes are cooked through and softened. Remove from heat and let stand for 10 minutes to cool.</li><li> Place half of the pumpkin mixture in a blender and process until smooth. Using a strainer, pour soup back into pan. Repeat with rest of soup.</li><li> Raise heat to medium then stir in milk and cook for 5 minutes or until soup is heated through.</li><li> Remove from heat and add lime juice.</li></ol>↵ <!-- /wp:list -->↵ ↵ <!-- wp:separator -->↵ <hr class="wp-block-separator" />↵ <!-- /wp:separator -->↵ ↵ <!-- wp:paragraph -->↵ <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Spiced_Pumpkin_Soup">Cookbook:Spiced Pumpkin Soup</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p>↵ <!-- /wp:paragraph -->

<!-- wp:columns --> <div class="wp-block-columns"><!-- wp:column --> <div class="wp-block-column"><!-- wp:image {"id":45,"sizeSlug":"large"} --> <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/cayla1-w6ftfbpcs9i-unsplash-1.jpg?w=683" alt="" class="wp-image-45" /></figure> <!-- /wp:image --></div> <!-- /wp:column --> <!-- wp:column --> <div class="wp-block-column"><!-- wp:heading {"level":4} --> <h4>Ingredients</h4> <!-- /wp:heading --> <!-- wp:list --> <ul><li>1 Tablespoon butter</li><li> 1 cup onion, chopped</li><li> 3 Tablespoons all-purpose flour</li><li> 1/2 teaspoon curry powder</li><li> 1/4 teaspoon cumin</li><li> 1/4 teaspoon ground nutmeg</li><li> 2 garlic cloves, crushed</li><li> 1 cup peeled and cubed sweet potato</li><li> 1/4 teaspoon salt</li><li> 2 14-oz cans of nonfat and low-sodium chicken broth or vegetable stock</li><li> 1 15-oz can of pumpkin</li><li> 1 cup 1% milk</li><li> 1 Tablespoon fresh lime juice</li></ul> <!-- /wp:list --></div> <!-- /wp:column --></div> <!-- /wp:columns --> <!-- wp:heading {"level":4} --> <h4>Procedure</h4> <!-- /wp:heading --> <!-- wp:list {"ordered":true} --> <ol><li>Melt butter in a Dutch oven or large saucepan over medium-high heat. Saute onion for 3-4 minutes then add flour, curry, cumin and nutmeg and saute for 1 minute.</li><li> Add sweet potato, salt, chicken broth and pumpkin and bring to a boil. Reduce heat to medium-low and simmer, partially covered for about 20-25 minutes or until sweet potatoes are cooked through and softened. Remove from heat and let stand for 10 minutes to cool.</li><li> Place half of the pumpkin mixture in a blender and process until smooth. Using a strainer, pour soup back into pan. Repeat with rest of soup.</li><li> Raise heat to medium then stir in milk and cook for 5 minutes or until soup is heated through.</li><li> Remove from heat and add lime juice.</li></ol> <!-- /wp:list --> <!-- wp:separator --> <hr class="wp-block-separator" /> <!-- /wp:separator --> <!-- wp:paragraph --> <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Spiced_Pumpkin_Soup">Cookbook:Spiced Pumpkin Soup</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p> <!-- /wp:paragraph -->

Korean (ko)

<!-- wp:columns -->↵ <div class="wp-block-columns"><!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:image {"id":45,"sizeSlug":"large"} -->↵ <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/cayla1-w6ftfbpcs9i-unsplash-1.jpg?w=683" alt="" class="wp-image-45" /></figure>↵ <!-- /wp:image --></div>↵ <!-- /wp:column -->↵ ↵ <!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:heading {"level":4} -->↵ <h4>Ingredients</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list -->↵ <ul><li>1 Tablespoon butter</li><li> 1 cup onion, chopped</li><li> 3 Tablespoons all-purpose flour</li><li> 1/2 teaspoon curry powder</li><li> 1/4 teaspoon cumin</li><li> 1/4 teaspoon ground nutmeg</li><li> 2 garlic cloves, crushed</li><li> 1 cup peeled and cubed sweet potato</li><li> 1/4 teaspoon salt</li><li> 2 14-oz cans of nonfat and low-sodium chicken broth or vegetable stock</li><li> 1 15-oz can of pumpkin</li><li> 1 cup 1% milk</li><li> 1 Tablespoon fresh lime juice</li></ul>↵ <!-- /wp:list --></div>↵ <!-- /wp:column --></div>↵ <!-- /wp:columns -->↵ ↵ <!-- wp:heading {"level":4} -->↵ <h4>Procedure</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list {"ordered":true} -->↵ <ol><li>Melt butter in a Dutch oven or large saucepan over medium-high heat. Saute onion for 3-4 minutes then add flour, curry, cumin and nutmeg and saute for 1 minute.</li><li> Add sweet potato, salt, chicken broth and pumpkin and bring to a boil. Reduce heat to medium-low and simmer, partially covered for about 20-25 minutes or until sweet potatoes are cooked through and softened. Remove from heat and let stand for 10 minutes to cool.</li><li> Place half of the pumpkin mixture in a blender and process until smooth. Using a strainer, pour soup back into pan. Repeat with rest of soup.</li><li> Raise heat to medium then stir in milk and cook for 5 minutes or until soup is heated through.</li><li> Remove from heat and add lime juice.</li></ol>↵ <!-- /wp:list -->↵ ↵ <!-- wp:separator -->↵ <hr class="wp-block-separator" />↵ <!-- /wp:separator -->↵ ↵ <!-- wp:paragraph -->↵ <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Spiced_Pumpkin_Soup">Cookbook:Spiced Pumpkin Soup</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p>↵ <!-- /wp:paragraph -->

<!-- wp:columns --> <div class="wp-block-columns"><!-- wp:column --> <div class="wp-block-column"><!-- wp:image {"id":45,"sizeSlug":"large"} --> <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/cayla1-w6ftfbpcs9i-unsplash-1.jpg?w=683" alt="" class="wp-image-45" /></figure> <!-- /wp:image --></div> <!-- /wp:column --> <!-- wp:column --> <div class="wp-block-column"><!-- wp:heading {"level":4} --> <h4>Ingredients</h4> <!-- /wp:heading --> <!-- wp:list --> <ul><li>1 Tablespoon butter</li><li> 1 cup onion, chopped</li><li> 3 Tablespoons all-purpose flour</li><li> 1/2 teaspoon curry powder</li><li> 1/4 teaspoon cumin</li><li> 1/4 teaspoon ground nutmeg</li><li> 2 garlic cloves, crushed</li><li> 1 cup peeled and cubed sweet potato</li><li> 1/4 teaspoon salt</li><li> 2 14-oz cans of nonfat and low-sodium chicken broth or vegetable stock</li><li> 1 15-oz can of pumpkin</li><li> 1 cup 1% milk</li><li> 1 Tablespoon fresh lime juice</li></ul> <!-- /wp:list --></div> <!-- /wp:column --></div> <!-- /wp:columns --> <!-- wp:heading {"level":4} --> <h4>Procedure</h4> <!-- /wp:heading --> <!-- wp:list {"ordered":true} --> <ol><li>Melt butter in a Dutch oven or large saucepan over medium-high heat. Saute onion for 3-4 minutes then add flour, curry, cumin and nutmeg and saute for 1 minute.</li><li> Add sweet potato, salt, chicken broth and pumpkin and bring to a boil. Reduce heat to medium-low and simmer, partially covered for about 20-25 minutes or until sweet potatoes are cooked through and softened. Remove from heat and let stand for 10 minutes to cool.</li><li> Place half of the pumpkin mixture in a blender and process until smooth. Using a strainer, pour soup back into pan. Repeat with rest of soup.</li><li> Raise heat to medium then stir in milk and cook for 5 minutes or until soup is heated through.</li><li> Remove from heat and add lime juice.</li></ol> <!-- /wp:list --> <!-- wp:separator --> <hr class="wp-block-separator" /> <!-- /wp:separator --> <!-- wp:paragraph --> <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Spiced_Pumpkin_Soup">Cookbook:Spiced Pumpkin Soup</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p> <!-- /wp:paragraph -->

Lithuanian (lt)

<!-- wp:columns -->↵ <div class="wp-block-columns"><!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:image {"id":45,"sizeSlug":"large"} -->↵ <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/cayla1-w6ftfbpcs9i-unsplash-1.jpg?w=683" alt="" class="wp-image-45" /></figure>↵ <!-- /wp:image --></div>↵ <!-- /wp:column -->↵ ↵ <!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:heading {"level":4} -->↵ <h4>Ingredients</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list -->↵ <ul><li>1 Tablespoon butter</li><li> 1 cup onion, chopped</li><li> 3 Tablespoons all-purpose flour</li><li> 1/2 teaspoon curry powder</li><li> 1/4 teaspoon cumin</li><li> 1/4 teaspoon ground nutmeg</li><li> 2 garlic cloves, crushed</li><li> 1 cup peeled and cubed sweet potato</li><li> 1/4 teaspoon salt</li><li> 2 14-oz cans of nonfat and low-sodium chicken broth or vegetable stock</li><li> 1 15-oz can of pumpkin</li><li> 1 cup 1% milk</li><li> 1 Tablespoon fresh lime juice</li></ul>↵ <!-- /wp:list --></div>↵ <!-- /wp:column --></div>↵ <!-- /wp:columns -->↵ ↵ <!-- wp:heading {"level":4} -->↵ <h4>Procedure</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list {"ordered":true} -->↵ <ol><li>Melt butter in a Dutch oven or large saucepan over medium-high heat. Saute onion for 3-4 minutes then add flour, curry, cumin and nutmeg and saute for 1 minute.</li><li> Add sweet potato, salt, chicken broth and pumpkin and bring to a boil. Reduce heat to medium-low and simmer, partially covered for about 20-25 minutes or until sweet potatoes are cooked through and softened. Remove from heat and let stand for 10 minutes to cool.</li><li> Place half of the pumpkin mixture in a blender and process until smooth. Using a strainer, pour soup back into pan. Repeat with rest of soup.</li><li> Raise heat to medium then stir in milk and cook for 5 minutes or until soup is heated through.</li><li> Remove from heat and add lime juice.</li></ol>↵ <!-- /wp:list -->↵ ↵ <!-- wp:separator -->↵ <hr class="wp-block-separator" />↵ <!-- /wp:separator -->↵ ↵ <!-- wp:paragraph -->↵ <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Spiced_Pumpkin_Soup">Cookbook:Spiced Pumpkin Soup</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p>↵ <!-- /wp:paragraph -->

<!-- wp:columns --> <div class="wp-block-columns"><!-- wp:column --> <div class="wp-block-column"><!-- wp:image {"id":45,"sizeSlug":"large"} --> <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/cayla1-w6ftfbpcs9i-unsplash-1.jpg?w=683" alt="" class="wp-image-45" /></figure> <!-- /wp:image --></div> <!-- /wp:column --> <!-- wp:column --> <div class="wp-block-column"><!-- wp:heading {"level":4} --> <h4>Ingredients</h4> <!-- /wp:heading --> <!-- wp:list --> <ul><li>1 Tablespoon butter</li><li> 1 cup onion, chopped</li><li> 3 Tablespoons all-purpose flour</li><li> 1/2 teaspoon curry powder</li><li> 1/4 teaspoon cumin</li><li> 1/4 teaspoon ground nutmeg</li><li> 2 garlic cloves, crushed</li><li> 1 cup peeled and cubed sweet potato</li><li> 1/4 teaspoon salt</li><li> 2 14-oz cans of nonfat and low-sodium chicken broth or vegetable stock</li><li> 1 15-oz can of pumpkin</li><li> 1 cup 1% milk</li><li> 1 Tablespoon fresh lime juice</li></ul> <!-- /wp:list --></div> <!-- /wp:column --></div> <!-- /wp:columns --> <!-- wp:heading {"level":4} --> <h4>Procedure</h4> <!-- /wp:heading --> <!-- wp:list {"ordered":true} --> <ol><li>Melt butter in a Dutch oven or large saucepan over medium-high heat. Saute onion for 3-4 minutes then add flour, curry, cumin and nutmeg and saute for 1 minute.</li><li> Add sweet potato, salt, chicken broth and pumpkin and bring to a boil. Reduce heat to medium-low and simmer, partially covered for about 20-25 minutes or until sweet potatoes are cooked through and softened. Remove from heat and let stand for 10 minutes to cool.</li><li> Place half of the pumpkin mixture in a blender and process until smooth. Using a strainer, pour soup back into pan. Repeat with rest of soup.</li><li> Raise heat to medium then stir in milk and cook for 5 minutes or until soup is heated through.</li><li> Remove from heat and add lime juice.</li></ol> <!-- /wp:list --> <!-- wp:separator --> <hr class="wp-block-separator" /> <!-- /wp:separator --> <!-- wp:paragraph --> <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Spiced_Pumpkin_Soup">Cookbook:Spiced Pumpkin Soup</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p> <!-- /wp:paragraph -->

Norwegian (Bokmål) (nb)

<!-- wp:columns -->↵ <div class="wp-block-columns"><!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:image {"id":45,"sizeSlug":"large"} -->↵ <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/cayla1-w6ftfbpcs9i-unsplash-1.jpg?w=683" alt="" class="wp-image-45" /></figure>↵ <!-- /wp:image --></div>↵ <!-- /wp:column -->↵ ↵ <!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:heading {"level":4} -->↵ <h4>Ingredients</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list -->↵ <ul><li>1 Tablespoon butter</li><li> 1 cup onion, chopped</li><li> 3 Tablespoons all-purpose flour</li><li> 1/2 teaspoon curry powder</li><li> 1/4 teaspoon cumin</li><li> 1/4 teaspoon ground nutmeg</li><li> 2 garlic cloves, crushed</li><li> 1 cup peeled and cubed sweet potato</li><li> 1/4 teaspoon salt</li><li> 2 14-oz cans of nonfat and low-sodium chicken broth or vegetable stock</li><li> 1 15-oz can of pumpkin</li><li> 1 cup 1% milk</li><li> 1 Tablespoon fresh lime juice</li></ul>↵ <!-- /wp:list --></div>↵ <!-- /wp:column --></div>↵ <!-- /wp:columns -->↵ ↵ <!-- wp:heading {"level":4} -->↵ <h4>Procedure</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list {"ordered":true} -->↵ <ol><li>Melt butter in a Dutch oven or large saucepan over medium-high heat. Saute onion for 3-4 minutes then add flour, curry, cumin and nutmeg and saute for 1 minute.</li><li> Add sweet potato, salt, chicken broth and pumpkin and bring to a boil. Reduce heat to medium-low and simmer, partially covered for about 20-25 minutes or until sweet potatoes are cooked through and softened. Remove from heat and let stand for 10 minutes to cool.</li><li> Place half of the pumpkin mixture in a blender and process until smooth. Using a strainer, pour soup back into pan. Repeat with rest of soup.</li><li> Raise heat to medium then stir in milk and cook for 5 minutes or until soup is heated through.</li><li> Remove from heat and add lime juice.</li></ol>↵ <!-- /wp:list -->↵ ↵ <!-- wp:separator -->↵ <hr class="wp-block-separator" />↵ <!-- /wp:separator -->↵ ↵ <!-- wp:paragraph -->↵ <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Spiced_Pumpkin_Soup">Cookbook:Spiced Pumpkin Soup</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p>↵ <!-- /wp:paragraph -->

<!-- wp:columns --> <div class="wp-block-columns"><!-- wp:column --> <div class="wp-block-column"><!-- wp:image {"id":45,"sizeSlug":"large"} --> <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/cayla1-w6ftfbpcs9i-unsplash-1.jpg?w=683" alt="" class="wp-image-45" /></figure> <!-- /wp:image --></div> <!-- /wp:column --> <!-- wp:column --> <div class="wp-block-column"><!-- wp:heading {"level":4} --> <h4>Ingredients</h4> <!-- /wp:heading --> <!-- wp:list --> <ul><li>1 Tablespoon butter</li><li> 1 cup onion, chopped</li><li> 3 Tablespoons all-purpose flour</li><li> 1/2 teaspoon curry powder</li><li> 1/4 teaspoon cumin</li><li> 1/4 teaspoon ground nutmeg</li><li> 2 garlic cloves, crushed</li><li> 1 cup peeled and cubed sweet potato</li><li> 1/4 teaspoon salt</li><li> 2 14-oz cans of nonfat and low-sodium chicken broth or vegetable stock</li><li> 1 15-oz can of pumpkin</li><li> 1 cup 1% milk</li><li> 1 Tablespoon fresh lime juice</li></ul> <!-- /wp:list --></div> <!-- /wp:column --></div> <!-- /wp:columns --> <!-- wp:heading {"level":4} --> <h4>Procedure</h4> <!-- /wp:heading --> <!-- wp:list {"ordered":true} --> <ol><li>Melt butter in a Dutch oven or large saucepan over medium-high heat. Saute onion for 3-4 minutes then add flour, curry, cumin and nutmeg and saute for 1 minute.</li><li> Add sweet potato, salt, chicken broth and pumpkin and bring to a boil. Reduce heat to medium-low and simmer, partially covered for about 20-25 minutes or until sweet potatoes are cooked through and softened. Remove from heat and let stand for 10 minutes to cool.</li><li> Place half of the pumpkin mixture in a blender and process until smooth. Using a strainer, pour soup back into pan. Repeat with rest of soup.</li><li> Raise heat to medium then stir in milk and cook for 5 minutes or until soup is heated through.</li><li> Remove from heat and add lime juice.</li></ol> <!-- /wp:list --> <!-- wp:separator --> <hr class="wp-block-separator" /> <!-- /wp:separator --> <!-- wp:paragraph --> <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Spiced_Pumpkin_Soup">Cookbook:Spiced Pumpkin Soup</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p> <!-- /wp:paragraph -->

Dutch (nl)

<!-- wp:columns -->↵ <div class="wp-block-columns"><!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:image {"id":45,"sizeSlug":"large"} -->↵ <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/cayla1-w6ftfbpcs9i-unsplash-1.jpg?w=683" alt="" class="wp-image-45" /></figure>↵ <!-- /wp:image --></div>↵ <!-- /wp:column -->↵ ↵ <!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:heading {"level":4} -->↵ <h4>Ingredients</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list -->↵ <ul><li>1 Tablespoon butter</li><li> 1 cup onion, chopped</li><li> 3 Tablespoons all-purpose flour</li><li> 1/2 teaspoon curry powder</li><li> 1/4 teaspoon cumin</li><li> 1/4 teaspoon ground nutmeg</li><li> 2 garlic cloves, crushed</li><li> 1 cup peeled and cubed sweet potato</li><li> 1/4 teaspoon salt</li><li> 2 14-oz cans of nonfat and low-sodium chicken broth or vegetable stock</li><li> 1 15-oz can of pumpkin</li><li> 1 cup 1% milk</li><li> 1 Tablespoon fresh lime juice</li></ul>↵ <!-- /wp:list --></div>↵ <!-- /wp:column --></div>↵ <!-- /wp:columns -->↵ ↵ <!-- wp:heading {"level":4} -->↵ <h4>Procedure</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list {"ordered":true} -->↵ <ol><li>Melt butter in a Dutch oven or large saucepan over medium-high heat. Saute onion for 3-4 minutes then add flour, curry, cumin and nutmeg and saute for 1 minute.</li><li> Add sweet potato, salt, chicken broth and pumpkin and bring to a boil. Reduce heat to medium-low and simmer, partially covered for about 20-25 minutes or until sweet potatoes are cooked through and softened. Remove from heat and let stand for 10 minutes to cool.</li><li> Place half of the pumpkin mixture in a blender and process until smooth. Using a strainer, pour soup back into pan. Repeat with rest of soup.</li><li> Raise heat to medium then stir in milk and cook for 5 minutes or until soup is heated through.</li><li> Remove from heat and add lime juice.</li></ol>↵ <!-- /wp:list -->↵ ↵ <!-- wp:separator -->↵ <hr class="wp-block-separator" />↵ <!-- /wp:separator -->↵ ↵ <!-- wp:paragraph -->↵ <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Spiced_Pumpkin_Soup">Cookbook:Spiced Pumpkin Soup</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p>↵ <!-- /wp:paragraph -->

<!-- wp:columns --> <div class="wp-block-columns"><!-- wp:column --> <div class="wp-block-column"><!-- wp:image {"id":45,"sizeSlug":"large"} --> <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/cayla1-w6ftfbpcs9i-unsplash-1.jpg?w=683" alt="" class="wp-image-45" /></figure> <!-- /wp:image --></div> <!-- /wp:column --> <!-- wp:column --> <div class="wp-block-column"><!-- wp:heading {"level":4} --> <h4>Ingredients</h4> <!-- /wp:heading --> <!-- wp:list --> <ul><li>1 Tablespoon butter</li><li> 1 cup onion, chopped</li><li> 3 Tablespoons all-purpose flour</li><li> 1/2 teaspoon curry powder</li><li> 1/4 teaspoon cumin</li><li> 1/4 teaspoon ground nutmeg</li><li> 2 garlic cloves, crushed</li><li> 1 cup peeled and cubed sweet potato</li><li> 1/4 teaspoon salt</li><li> 2 14-oz cans of nonfat and low-sodium chicken broth or vegetable stock</li><li> 1 15-oz can of pumpkin</li><li> 1 cup 1% milk</li><li> 1 Tablespoon fresh lime juice</li></ul> <!-- /wp:list --></div> <!-- /wp:column --></div> <!-- /wp:columns --> <!-- wp:heading {"level":4} --> <h4>Procedure</h4> <!-- /wp:heading --> <!-- wp:list {"ordered":true} --> <ol><li>Melt butter in a Dutch oven or large saucepan over medium-high heat. Saute onion for 3-4 minutes then add flour, curry, cumin and nutmeg and saute for 1 minute.</li><li> Add sweet potato, salt, chicken broth and pumpkin and bring to a boil. Reduce heat to medium-low and simmer, partially covered for about 20-25 minutes or until sweet potatoes are cooked through and softened. Remove from heat and let stand for 10 minutes to cool.</li><li> Place half of the pumpkin mixture in a blender and process until smooth. Using a strainer, pour soup back into pan. Repeat with rest of soup.</li><li> Raise heat to medium then stir in milk and cook for 5 minutes or until soup is heated through.</li><li> Remove from heat and add lime juice.</li></ol> <!-- /wp:list --> <!-- wp:separator --> <hr class="wp-block-separator" /> <!-- /wp:separator --> <!-- wp:paragraph --> <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Spiced_Pumpkin_Soup">Cookbook:Spiced Pumpkin Soup</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p> <!-- /wp:paragraph -->

Portuguese (Portugal) (pt)

<!-- wp:columns -->↵ <div class="wp-block-columns"><!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:image {"id":45,"sizeSlug":"large"} -->↵ <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/cayla1-w6ftfbpcs9i-unsplash-1.jpg?w=683" alt="" class="wp-image-45" /></figure>↵ <!-- /wp:image --></div>↵ <!-- /wp:column -->↵ ↵ <!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:heading {"level":4} -->↵ <h4>Ingredients</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list -->↵ <ul><li>1 Tablespoon butter</li><li> 1 cup onion, chopped</li><li> 3 Tablespoons all-purpose flour</li><li> 1/2 teaspoon curry powder</li><li> 1/4 teaspoon cumin</li><li> 1/4 teaspoon ground nutmeg</li><li> 2 garlic cloves, crushed</li><li> 1 cup peeled and cubed sweet potato</li><li> 1/4 teaspoon salt</li><li> 2 14-oz cans of nonfat and low-sodium chicken broth or vegetable stock</li><li> 1 15-oz can of pumpkin</li><li> 1 cup 1% milk</li><li> 1 Tablespoon fresh lime juice</li></ul>↵ <!-- /wp:list --></div>↵ <!-- /wp:column --></div>↵ <!-- /wp:columns -->↵ ↵ <!-- wp:heading {"level":4} -->↵ <h4>Procedure</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list {"ordered":true} -->↵ <ol><li>Melt butter in a Dutch oven or large saucepan over medium-high heat. Saute onion for 3-4 minutes then add flour, curry, cumin and nutmeg and saute for 1 minute.</li><li> Add sweet potato, salt, chicken broth and pumpkin and bring to a boil. Reduce heat to medium-low and simmer, partially covered for about 20-25 minutes or until sweet potatoes are cooked through and softened. Remove from heat and let stand for 10 minutes to cool.</li><li> Place half of the pumpkin mixture in a blender and process until smooth. Using a strainer, pour soup back into pan. Repeat with rest of soup.</li><li> Raise heat to medium then stir in milk and cook for 5 minutes or until soup is heated through.</li><li> Remove from heat and add lime juice.</li></ol>↵ <!-- /wp:list -->↵ ↵ <!-- wp:separator -->↵ <hr class="wp-block-separator" />↵ <!-- /wp:separator -->↵ ↵ <!-- wp:paragraph -->↵ <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Spiced_Pumpkin_Soup">Cookbook:Spiced Pumpkin Soup</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p>↵ <!-- /wp:paragraph -->

<!-- wp:columns --> <div class="wp-block-columns"><!-- wp:column --> <div class="wp-block-column"><!-- wp:image {"id":45,"sizeSlug":"large"} --> <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/cayla1-w6ftfbpcs9i-unsplash-1.jpg?w=683" alt="" class="wp-image-45" /></figure> <!-- /wp:image --></div> <!-- /wp:column --> <!-- wp:column --> <div class="wp-block-column"><!-- wp:heading {"level":4} --> <h4>Ingredients</h4> <!-- /wp:heading --> <!-- wp:list --> <ul><li>1 Tablespoon butter</li><li> 1 cup onion, chopped</li><li> 3 Tablespoons all-purpose flour</li><li> 1/2 teaspoon curry powder</li><li> 1/4 teaspoon cumin</li><li> 1/4 teaspoon ground nutmeg</li><li> 2 garlic cloves, crushed</li><li> 1 cup peeled and cubed sweet potato</li><li> 1/4 teaspoon salt</li><li> 2 14-oz cans of nonfat and low-sodium chicken broth or vegetable stock</li><li> 1 15-oz can of pumpkin</li><li> 1 cup 1% milk</li><li> 1 Tablespoon fresh lime juice</li></ul> <!-- /wp:list --></div> <!-- /wp:column --></div> <!-- /wp:columns --> <!-- wp:heading {"level":4} --> <h4>Procedure</h4> <!-- /wp:heading --> <!-- wp:list {"ordered":true} --> <ol><li>Melt butter in a Dutch oven or large saucepan over medium-high heat. Saute onion for 3-4 minutes then add flour, curry, cumin and nutmeg and saute for 1 minute.</li><li> Add sweet potato, salt, chicken broth and pumpkin and bring to a boil. Reduce heat to medium-low and simmer, partially covered for about 20-25 minutes or until sweet potatoes are cooked through and softened. Remove from heat and let stand for 10 minutes to cool.</li><li> Place half of the pumpkin mixture in a blender and process until smooth. Using a strainer, pour soup back into pan. Repeat with rest of soup.</li><li> Raise heat to medium then stir in milk and cook for 5 minutes or until soup is heated through.</li><li> Remove from heat and add lime juice.</li></ol> <!-- /wp:list --> <!-- wp:separator --> <hr class="wp-block-separator" /> <!-- /wp:separator --> <!-- wp:paragraph --> <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Spiced_Pumpkin_Soup">Cookbook:Spiced Pumpkin Soup</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p> <!-- /wp:paragraph -->

Portuguese (Brazil) (pt-br)

<!-- wp:columns -->↵ <div class="wp-block-columns"><!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:image {"id":45,"sizeSlug":"large"} -->↵ <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/cayla1-w6ftfbpcs9i-unsplash-1.jpg?w=683" alt="" class="wp-image-45" /></figure>↵ <!-- /wp:image --></div>↵ <!-- /wp:column -->↵ ↵ <!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:heading {"level":4} -->↵ <h4>Ingredients</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list -->↵ <ul><li>1 Tablespoon butter</li><li> 1 cup onion, chopped</li><li> 3 Tablespoons all-purpose flour</li><li> 1/2 teaspoon curry powder</li><li> 1/4 teaspoon cumin</li><li> 1/4 teaspoon ground nutmeg</li><li> 2 garlic cloves, crushed</li><li> 1 cup peeled and cubed sweet potato</li><li> 1/4 teaspoon salt</li><li> 2 14-oz cans of nonfat and low-sodium chicken broth or vegetable stock</li><li> 1 15-oz can of pumpkin</li><li> 1 cup 1% milk</li><li> 1 Tablespoon fresh lime juice</li></ul>↵ <!-- /wp:list --></div>↵ <!-- /wp:column --></div>↵ <!-- /wp:columns -->↵ ↵ <!-- wp:heading {"level":4} -->↵ <h4>Procedure</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list {"ordered":true} -->↵ <ol><li>Melt butter in a Dutch oven or large saucepan over medium-high heat. Saute onion for 3-4 minutes then add flour, curry, cumin and nutmeg and saute for 1 minute.</li><li> Add sweet potato, salt, chicken broth and pumpkin and bring to a boil. Reduce heat to medium-low and simmer, partially covered for about 20-25 minutes or until sweet potatoes are cooked through and softened. Remove from heat and let stand for 10 minutes to cool.</li><li> Place half of the pumpkin mixture in a blender and process until smooth. Using a strainer, pour soup back into pan. Repeat with rest of soup.</li><li> Raise heat to medium then stir in milk and cook for 5 minutes or until soup is heated through.</li><li> Remove from heat and add lime juice.</li></ol>↵ <!-- /wp:list -->↵ ↵ <!-- wp:separator -->↵ <hr class="wp-block-separator" />↵ <!-- /wp:separator -->↵ ↵ <!-- wp:paragraph -->↵ <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Spiced_Pumpkin_Soup">Cookbook:Spiced Pumpkin Soup</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p>↵ <!-- /wp:paragraph -->

<!-- wp:columns --> <div class="wp-block-columns"><!-- wp:column --> <div class="wp-block-column"><!-- wp:image {"id":45,"sizeSlug":"large"} --> <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/cayla1-w6ftfbpcs9i-unsplash-1.jpg?w=683" alt="" class="wp-image-45" /></figure> <!-- /wp:image --></div> <!-- /wp:column --> <!-- wp:column --> <div class="wp-block-column"><!-- wp:heading {"level":4} --> <h4>Ingredients</h4> <!-- /wp:heading --> <!-- wp:list --> <ul><li>1 Tablespoon butter</li><li> 1 cup onion, chopped</li><li> 3 Tablespoons all-purpose flour</li><li> 1/2 teaspoon curry powder</li><li> 1/4 teaspoon cumin</li><li> 1/4 teaspoon ground nutmeg</li><li> 2 garlic cloves, crushed</li><li> 1 cup peeled and cubed sweet potato</li><li> 1/4 teaspoon salt</li><li> 2 14-oz cans of nonfat and low-sodium chicken broth or vegetable stock</li><li> 1 15-oz can of pumpkin</li><li> 1 cup 1% milk</li><li> 1 Tablespoon fresh lime juice</li></ul> <!-- /wp:list --></div> <!-- /wp:column --></div> <!-- /wp:columns --> <!-- wp:heading {"level":4} --> <h4>Procedure</h4> <!-- /wp:heading --> <!-- wp:list {"ordered":true} --> <ol><li>Melt butter in a Dutch oven or large saucepan over medium-high heat. Saute onion for 3-4 minutes then add flour, curry, cumin and nutmeg and saute for 1 minute.</li><li> Add sweet potato, salt, chicken broth and pumpkin and bring to a boil. Reduce heat to medium-low and simmer, partially covered for about 20-25 minutes or until sweet potatoes are cooked through and softened. Remove from heat and let stand for 10 minutes to cool.</li><li> Place half of the pumpkin mixture in a blender and process until smooth. Using a strainer, pour soup back into pan. Repeat with rest of soup.</li><li> Raise heat to medium then stir in milk and cook for 5 minutes or until soup is heated through.</li><li> Remove from heat and add lime juice.</li></ol> <!-- /wp:list --> <!-- wp:separator --> <hr class="wp-block-separator" /> <!-- /wp:separator --> <!-- wp:paragraph --> <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Spiced_Pumpkin_Soup">Cookbook:Spiced Pumpkin Soup</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p> <!-- /wp:paragraph -->

Russian (ru)

<!-- wp:columns -->↵ <div class="wp-block-columns"><!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:image {"id":45,"sizeSlug":"large"} -->↵ <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/cayla1-w6ftfbpcs9i-unsplash-1.jpg?w=683" alt="" class="wp-image-45" /></figure>↵ <!-- /wp:image --></div>↵ <!-- /wp:column -->↵ ↵ <!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:heading {"level":4} -->↵ <h4>Ingredients</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list -->↵ <ul><li>1 Tablespoon butter</li><li> 1 cup onion, chopped</li><li> 3 Tablespoons all-purpose flour</li><li> 1/2 teaspoon curry powder</li><li> 1/4 teaspoon cumin</li><li> 1/4 teaspoon ground nutmeg</li><li> 2 garlic cloves, crushed</li><li> 1 cup peeled and cubed sweet potato</li><li> 1/4 teaspoon salt</li><li> 2 14-oz cans of nonfat and low-sodium chicken broth or vegetable stock</li><li> 1 15-oz can of pumpkin</li><li> 1 cup 1% milk</li><li> 1 Tablespoon fresh lime juice</li></ul>↵ <!-- /wp:list --></div>↵ <!-- /wp:column --></div>↵ <!-- /wp:columns -->↵ ↵ <!-- wp:heading {"level":4} -->↵ <h4>Procedure</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list {"ordered":true} -->↵ <ol><li>Melt butter in a Dutch oven or large saucepan over medium-high heat. Saute onion for 3-4 minutes then add flour, curry, cumin and nutmeg and saute for 1 minute.</li><li> Add sweet potato, salt, chicken broth and pumpkin and bring to a boil. Reduce heat to medium-low and simmer, partially covered for about 20-25 minutes or until sweet potatoes are cooked through and softened. Remove from heat and let stand for 10 minutes to cool.</li><li> Place half of the pumpkin mixture in a blender and process until smooth. Using a strainer, pour soup back into pan. Repeat with rest of soup.</li><li> Raise heat to medium then stir in milk and cook for 5 minutes or until soup is heated through.</li><li> Remove from heat and add lime juice.</li></ol>↵ <!-- /wp:list -->↵ ↵ <!-- wp:separator -->↵ <hr class="wp-block-separator" />↵ <!-- /wp:separator -->↵ ↵ <!-- wp:paragraph -->↵ <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Spiced_Pumpkin_Soup">Cookbook:Spiced Pumpkin Soup</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p>↵ <!-- /wp:paragraph -->

<!-- wp:columns --> <div class="wp-block-columns"><!-- wp:column --> <div class="wp-block-column"><!-- wp:image {"id":45,"sizeSlug":"large"} --> <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/cayla1-w6ftfbpcs9i-unsplash-1.jpg?w=683" alt="" class="wp-image-45" /></figure> <!-- /wp:image --></div> <!-- /wp:column --> <!-- wp:column --> <div class="wp-block-column"><!-- wp:heading {"level":4} --> <h4>Ingredients</h4> <!-- /wp:heading --> <!-- wp:list --> <ul><li>1 Tablespoon butter</li><li> 1 cup onion, chopped</li><li> 3 Tablespoons all-purpose flour</li><li> 1/2 teaspoon curry powder</li><li> 1/4 teaspoon cumin</li><li> 1/4 teaspoon ground nutmeg</li><li> 2 garlic cloves, crushed</li><li> 1 cup peeled and cubed sweet potato</li><li> 1/4 teaspoon salt</li><li> 2 14-oz cans of nonfat and low-sodium chicken broth or vegetable stock</li><li> 1 15-oz can of pumpkin</li><li> 1 cup 1% milk</li><li> 1 Tablespoon fresh lime juice</li></ul> <!-- /wp:list --></div> <!-- /wp:column --></div> <!-- /wp:columns --> <!-- wp:heading {"level":4} --> <h4>Procedure</h4> <!-- /wp:heading --> <!-- wp:list {"ordered":true} --> <ol><li>Melt butter in a Dutch oven or large saucepan over medium-high heat. Saute onion for 3-4 minutes then add flour, curry, cumin and nutmeg and saute for 1 minute.</li><li> Add sweet potato, salt, chicken broth and pumpkin and bring to a boil. Reduce heat to medium-low and simmer, partially covered for about 20-25 minutes or until sweet potatoes are cooked through and softened. Remove from heat and let stand for 10 minutes to cool.</li><li> Place half of the pumpkin mixture in a blender and process until smooth. Using a strainer, pour soup back into pan. Repeat with rest of soup.</li><li> Raise heat to medium then stir in milk and cook for 5 minutes or until soup is heated through.</li><li> Remove from heat and add lime juice.</li></ol> <!-- /wp:list --> <!-- wp:separator --> <hr class="wp-block-separator" /> <!-- /wp:separator --> <!-- wp:paragraph --> <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Spiced_Pumpkin_Soup">Cookbook:Spiced Pumpkin Soup</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p> <!-- /wp:paragraph -->

Swedish (sv)

<!-- wp:columns -->↵ <div class="wp-block-columns"><!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:image {"id":45,"sizeSlug":"large"} -->↵ <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/cayla1-w6ftfbpcs9i-unsplash-1.jpg?w=683" alt="" class="wp-image-45" /></figure>↵ <!-- /wp:image --></div>↵ <!-- /wp:column -->↵ ↵ <!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:heading {"level":4} -->↵ <h4>Ingredients</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list -->↵ <ul><li>1 Tablespoon butter</li><li> 1 cup onion, chopped</li><li> 3 Tablespoons all-purpose flour</li><li> 1/2 teaspoon curry powder</li><li> 1/4 teaspoon cumin</li><li> 1/4 teaspoon ground nutmeg</li><li> 2 garlic cloves, crushed</li><li> 1 cup peeled and cubed sweet potato</li><li> 1/4 teaspoon salt</li><li> 2 14-oz cans of nonfat and low-sodium chicken broth or vegetable stock</li><li> 1 15-oz can of pumpkin</li><li> 1 cup 1% milk</li><li> 1 Tablespoon fresh lime juice</li></ul>↵ <!-- /wp:list --></div>↵ <!-- /wp:column --></div>↵ <!-- /wp:columns -->↵ ↵ <!-- wp:heading {"level":4} -->↵ <h4>Procedure</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list {"ordered":true} -->↵ <ol><li>Melt butter in a Dutch oven or large saucepan over medium-high heat. Saute onion for 3-4 minutes then add flour, curry, cumin and nutmeg and saute for 1 minute.</li><li> Add sweet potato, salt, chicken broth and pumpkin and bring to a boil. Reduce heat to medium-low and simmer, partially covered for about 20-25 minutes or until sweet potatoes are cooked through and softened. Remove from heat and let stand for 10 minutes to cool.</li><li> Place half of the pumpkin mixture in a blender and process until smooth. Using a strainer, pour soup back into pan. Repeat with rest of soup.</li><li> Raise heat to medium then stir in milk and cook for 5 minutes or until soup is heated through.</li><li> Remove from heat and add lime juice.</li></ol>↵ <!-- /wp:list -->↵ ↵ <!-- wp:separator -->↵ <hr class="wp-block-separator" />↵ <!-- /wp:separator -->↵ ↵ <!-- wp:paragraph -->↵ <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Spiced_Pumpkin_Soup">Cookbook:Spiced Pumpkin Soup</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p>↵ <!-- /wp:paragraph -->

<!-- wp:columns --> <div class="wp-block-columns"><!-- wp:column --> <div class="wp-block-column"><!-- wp:image {"id":45,"sizeSlug":"large"} --> <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/cayla1-w6ftfbpcs9i-unsplash-1.jpg?w=683" alt="" class="wp-image-45" /></figure> <!-- /wp:image --></div> <!-- /wp:column --> <!-- wp:column --> <div class="wp-block-column"><!-- wp:heading {"level":4} --> <h4>Ingredients</h4> <!-- /wp:heading --> <!-- wp:list --> <ul><li>1 Tablespoon butter</li><li> 1 cup onion, chopped</li><li> 3 Tablespoons all-purpose flour</li><li> 1/2 teaspoon curry powder</li><li> 1/4 teaspoon cumin</li><li> 1/4 teaspoon ground nutmeg</li><li> 2 garlic cloves, crushed</li><li> 1 cup peeled and cubed sweet potato</li><li> 1/4 teaspoon salt</li><li> 2 14-oz cans of nonfat and low-sodium chicken broth or vegetable stock</li><li> 1 15-oz can of pumpkin</li><li> 1 cup 1% milk</li><li> 1 Tablespoon fresh lime juice</li></ul> <!-- /wp:list --></div> <!-- /wp:column --></div> <!-- /wp:columns --> <!-- wp:heading {"level":4} --> <h4>Procedure</h4> <!-- /wp:heading --> <!-- wp:list {"ordered":true} --> <ol><li>Melt butter in a Dutch oven or large saucepan over medium-high heat. Saute onion for 3-4 minutes then add flour, curry, cumin and nutmeg and saute for 1 minute.</li><li> Add sweet potato, salt, chicken broth and pumpkin and bring to a boil. Reduce heat to medium-low and simmer, partially covered for about 20-25 minutes or until sweet potatoes are cooked through and softened. Remove from heat and let stand for 10 minutes to cool.</li><li> Place half of the pumpkin mixture in a blender and process until smooth. Using a strainer, pour soup back into pan. Repeat with rest of soup.</li><li> Raise heat to medium then stir in milk and cook for 5 minutes or until soup is heated through.</li><li> Remove from heat and add lime juice.</li></ol> <!-- /wp:list --> <!-- wp:separator --> <hr class="wp-block-separator" /> <!-- /wp:separator --> <!-- wp:paragraph --> <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Spiced_Pumpkin_Soup">Cookbook:Spiced Pumpkin Soup</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p> <!-- /wp:paragraph -->

Turkish (tr)

<!-- wp:columns -->↵ <div class="wp-block-columns"><!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:image {"id":45,"sizeSlug":"large"} -->↵ <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/cayla1-w6ftfbpcs9i-unsplash-1.jpg?w=683" alt="" class="wp-image-45" /></figure>↵ <!-- /wp:image --></div>↵ <!-- /wp:column -->↵ ↵ <!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:heading {"level":4} -->↵ <h4>Ingredients</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list -->↵ <ul><li>1 Tablespoon butter</li><li> 1 cup onion, chopped</li><li> 3 Tablespoons all-purpose flour</li><li> 1/2 teaspoon curry powder</li><li> 1/4 teaspoon cumin</li><li> 1/4 teaspoon ground nutmeg</li><li> 2 garlic cloves, crushed</li><li> 1 cup peeled and cubed sweet potato</li><li> 1/4 teaspoon salt</li><li> 2 14-oz cans of nonfat and low-sodium chicken broth or vegetable stock</li><li> 1 15-oz can of pumpkin</li><li> 1 cup 1% milk</li><li> 1 Tablespoon fresh lime juice</li></ul>↵ <!-- /wp:list --></div>↵ <!-- /wp:column --></div>↵ <!-- /wp:columns -->↵ ↵ <!-- wp:heading {"level":4} -->↵ <h4>Procedure</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list {"ordered":true} -->↵ <ol><li>Melt butter in a Dutch oven or large saucepan over medium-high heat. Saute onion for 3-4 minutes then add flour, curry, cumin and nutmeg and saute for 1 minute.</li><li> Add sweet potato, salt, chicken broth and pumpkin and bring to a boil. Reduce heat to medium-low and simmer, partially covered for about 20-25 minutes or until sweet potatoes are cooked through and softened. Remove from heat and let stand for 10 minutes to cool.</li><li> Place half of the pumpkin mixture in a blender and process until smooth. Using a strainer, pour soup back into pan. Repeat with rest of soup.</li><li> Raise heat to medium then stir in milk and cook for 5 minutes or until soup is heated through.</li><li> Remove from heat and add lime juice.</li></ol>↵ <!-- /wp:list -->↵ ↵ <!-- wp:separator -->↵ <hr class="wp-block-separator" />↵ <!-- /wp:separator -->↵ ↵ <!-- wp:paragraph -->↵ <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Spiced_Pumpkin_Soup">Cookbook:Spiced Pumpkin Soup</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p>↵ <!-- /wp:paragraph -->

<!-- wp:columns --> <div class="wp-block-columns"><!-- wp:column --> <div class="wp-block-column"><!-- wp:image {"id":45,"sizeSlug":"large"} --> <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/cayla1-w6ftfbpcs9i-unsplash-1.jpg?w=683" alt="" class="wp-image-45" /></figure> <!-- /wp:image --></div> <!-- /wp:column --> <!-- wp:column --> <div class="wp-block-column"><!-- wp:heading {"level":4} --> <h4>Ingredients</h4> <!-- /wp:heading --> <!-- wp:list --> <ul><li>1 Tablespoon butter</li><li> 1 cup onion, chopped</li><li> 3 Tablespoons all-purpose flour</li><li> 1/2 teaspoon curry powder</li><li> 1/4 teaspoon cumin</li><li> 1/4 teaspoon ground nutmeg</li><li> 2 garlic cloves, crushed</li><li> 1 cup peeled and cubed sweet potato</li><li> 1/4 teaspoon salt</li><li> 2 14-oz cans of nonfat and low-sodium chicken broth or vegetable stock</li><li> 1 15-oz can of pumpkin</li><li> 1 cup 1% milk</li><li> 1 Tablespoon fresh lime juice</li></ul> <!-- /wp:list --></div> <!-- /wp:column --></div> <!-- /wp:columns --> <!-- wp:heading {"level":4} --> <h4>Procedure</h4> <!-- /wp:heading --> <!-- wp:list {"ordered":true} --> <ol><li>Melt butter in a Dutch oven or large saucepan over medium-high heat. Saute onion for 3-4 minutes then add flour, curry, cumin and nutmeg and saute for 1 minute.</li><li> Add sweet potato, salt, chicken broth and pumpkin and bring to a boil. Reduce heat to medium-low and simmer, partially covered for about 20-25 minutes or until sweet potatoes are cooked through and softened. Remove from heat and let stand for 10 minutes to cool.</li><li> Place half of the pumpkin mixture in a blender and process until smooth. Using a strainer, pour soup back into pan. Repeat with rest of soup.</li><li> Raise heat to medium then stir in milk and cook for 5 minutes or until soup is heated through.</li><li> Remove from heat and add lime juice.</li></ol> <!-- /wp:list --> <!-- wp:separator --> <hr class="wp-block-separator" /> <!-- /wp:separator --> <!-- wp:paragraph --> <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Spiced_Pumpkin_Soup">Cookbook:Spiced Pumpkin Soup</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p> <!-- /wp:paragraph -->

Vietnamese (vi)

<!-- wp:columns -->↵ <div class="wp-block-columns"><!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:image {"id":45,"sizeSlug":"large"} -->↵ <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/cayla1-w6ftfbpcs9i-unsplash-1.jpg?w=683" alt="" class="wp-image-45" /></figure>↵ <!-- /wp:image --></div>↵ <!-- /wp:column -->↵ ↵ <!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:heading {"level":4} -->↵ <h4>Ingredients</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list -->↵ <ul><li>1 Tablespoon butter</li><li> 1 cup onion, chopped</li><li> 3 Tablespoons all-purpose flour</li><li> 1/2 teaspoon curry powder</li><li> 1/4 teaspoon cumin</li><li> 1/4 teaspoon ground nutmeg</li><li> 2 garlic cloves, crushed</li><li> 1 cup peeled and cubed sweet potato</li><li> 1/4 teaspoon salt</li><li> 2 14-oz cans of nonfat and low-sodium chicken broth or vegetable stock</li><li> 1 15-oz can of pumpkin</li><li> 1 cup 1% milk</li><li> 1 Tablespoon fresh lime juice</li></ul>↵ <!-- /wp:list --></div>↵ <!-- /wp:column --></div>↵ <!-- /wp:columns -->↵ ↵ <!-- wp:heading {"level":4} -->↵ <h4>Procedure</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list {"ordered":true} -->↵ <ol><li>Melt butter in a Dutch oven or large saucepan over medium-high heat. Saute onion for 3-4 minutes then add flour, curry, cumin and nutmeg and saute for 1 minute.</li><li> Add sweet potato, salt, chicken broth and pumpkin and bring to a boil. Reduce heat to medium-low and simmer, partially covered for about 20-25 minutes or until sweet potatoes are cooked through and softened. Remove from heat and let stand for 10 minutes to cool.</li><li> Place half of the pumpkin mixture in a blender and process until smooth. Using a strainer, pour soup back into pan. Repeat with rest of soup.</li><li> Raise heat to medium then stir in milk and cook for 5 minutes or until soup is heated through.</li><li> Remove from heat and add lime juice.</li></ol>↵ <!-- /wp:list -->↵ ↵ <!-- wp:separator -->↵ <hr class="wp-block-separator" />↵ <!-- /wp:separator -->↵ ↵ <!-- wp:paragraph -->↵ <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Spiced_Pumpkin_Soup">Cookbook:Spiced Pumpkin Soup</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p>↵ <!-- /wp:paragraph -->

<!-- wp:columns --> <div class="wp-block-columns"><!-- wp:column --> <div class="wp-block-column"><!-- wp:image {"id":45,"sizeSlug":"large"} --> <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/cayla1-w6ftfbpcs9i-unsplash-1.jpg?w=683" alt="" class="wp-image-45" /></figure> <!-- /wp:image --></div> <!-- /wp:column --> <!-- wp:column --> <div class="wp-block-column"><!-- wp:heading {"level":4} --> <h4>Ingredients</h4> <!-- /wp:heading --> <!-- wp:list --> <ul><li>1 Tablespoon butter</li><li> 1 cup onion, chopped</li><li> 3 Tablespoons all-purpose flour</li><li> 1/2 teaspoon curry powder</li><li> 1/4 teaspoon cumin</li><li> 1/4 teaspoon ground nutmeg</li><li> 2 garlic cloves, crushed</li><li> 1 cup peeled and cubed sweet potato</li><li> 1/4 teaspoon salt</li><li> 2 14-oz cans of nonfat and low-sodium chicken broth or vegetable stock</li><li> 1 15-oz can of pumpkin</li><li> 1 cup 1% milk</li><li> 1 Tablespoon fresh lime juice</li></ul> <!-- /wp:list --></div> <!-- /wp:column --></div> <!-- /wp:columns --> <!-- wp:heading {"level":4} --> <h4>Procedure</h4> <!-- /wp:heading --> <!-- wp:list {"ordered":true} --> <ol><li>Melt butter in a Dutch oven or large saucepan over medium-high heat. Saute onion for 3-4 minutes then add flour, curry, cumin and nutmeg and saute for 1 minute.</li><li> Add sweet potato, salt, chicken broth and pumpkin and bring to a boil. Reduce heat to medium-low and simmer, partially covered for about 20-25 minutes or until sweet potatoes are cooked through and softened. Remove from heat and let stand for 10 minutes to cool.</li><li> Place half of the pumpkin mixture in a blender and process until smooth. Using a strainer, pour soup back into pan. Repeat with rest of soup.</li><li> Raise heat to medium then stir in milk and cook for 5 minutes or until soup is heated through.</li><li> Remove from heat and add lime juice.</li></ol> <!-- /wp:list --> <!-- wp:separator --> <hr class="wp-block-separator" /> <!-- /wp:separator --> <!-- wp:paragraph --> <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Spiced_Pumpkin_Soup">Cookbook:Spiced Pumpkin Soup</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p> <!-- /wp:paragraph -->

Chinese (China) (zh-cn)

<!-- wp:columns -->↵ <div class="wp-block-columns"><!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:image {"id":45,"sizeSlug":"large"} -->↵ <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/cayla1-w6ftfbpcs9i-unsplash-1.jpg?w=683" alt="" class="wp-image-45" /></figure>↵ <!-- /wp:image --></div>↵ <!-- /wp:column -->↵ ↵ <!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:heading {"level":4} -->↵ <h4>Ingredients</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list -->↵ <ul><li>1 Tablespoon butter</li><li> 1 cup onion, chopped</li><li> 3 Tablespoons all-purpose flour</li><li> 1/2 teaspoon curry powder</li><li> 1/4 teaspoon cumin</li><li> 1/4 teaspoon ground nutmeg</li><li> 2 garlic cloves, crushed</li><li> 1 cup peeled and cubed sweet potato</li><li> 1/4 teaspoon salt</li><li> 2 14-oz cans of nonfat and low-sodium chicken broth or vegetable stock</li><li> 1 15-oz can of pumpkin</li><li> 1 cup 1% milk</li><li> 1 Tablespoon fresh lime juice</li></ul>↵ <!-- /wp:list --></div>↵ <!-- /wp:column --></div>↵ <!-- /wp:columns -->↵ ↵ <!-- wp:heading {"level":4} -->↵ <h4>Procedure</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list {"ordered":true} -->↵ <ol><li>Melt butter in a Dutch oven or large saucepan over medium-high heat. Saute onion for 3-4 minutes then add flour, curry, cumin and nutmeg and saute for 1 minute.</li><li> Add sweet potato, salt, chicken broth and pumpkin and bring to a boil. Reduce heat to medium-low and simmer, partially covered for about 20-25 minutes or until sweet potatoes are cooked through and softened. Remove from heat and let stand for 10 minutes to cool.</li><li> Place half of the pumpkin mixture in a blender and process until smooth. Using a strainer, pour soup back into pan. Repeat with rest of soup.</li><li> Raise heat to medium then stir in milk and cook for 5 minutes or until soup is heated through.</li><li> Remove from heat and add lime juice.</li></ol>↵ <!-- /wp:list -->↵ ↵ <!-- wp:separator -->↵ <hr class="wp-block-separator" />↵ <!-- /wp:separator -->↵ ↵ <!-- wp:paragraph -->↵ <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Spiced_Pumpkin_Soup">Cookbook:Spiced Pumpkin Soup</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p>↵ <!-- /wp:paragraph -->

<!-- wp:columns --> <div class="wp-block-columns"><!-- wp:column --> <div class="wp-block-column"><!-- wp:image {"id":45,"sizeSlug":"large"} --> <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/cayla1-w6ftfbpcs9i-unsplash-1.jpg?w=683" alt="" class="wp-image-45" /></figure> <!-- /wp:image --></div> <!-- /wp:column --> <!-- wp:column --> <div class="wp-block-column"><!-- wp:heading {"level":4} --> <h4>Ingredients</h4> <!-- /wp:heading --> <!-- wp:list --> <ul><li>1 Tablespoon butter</li><li> 1 cup onion, chopped</li><li> 3 Tablespoons all-purpose flour</li><li> 1/2 teaspoon curry powder</li><li> 1/4 teaspoon cumin</li><li> 1/4 teaspoon ground nutmeg</li><li> 2 garlic cloves, crushed</li><li> 1 cup peeled and cubed sweet potato</li><li> 1/4 teaspoon salt</li><li> 2 14-oz cans of nonfat and low-sodium chicken broth or vegetable stock</li><li> 1 15-oz can of pumpkin</li><li> 1 cup 1% milk</li><li> 1 Tablespoon fresh lime juice</li></ul> <!-- /wp:list --></div> <!-- /wp:column --></div> <!-- /wp:columns --> <!-- wp:heading {"level":4} --> <h4>Procedure</h4> <!-- /wp:heading --> <!-- wp:list {"ordered":true} --> <ol><li>Melt butter in a Dutch oven or large saucepan over medium-high heat. Saute onion for 3-4 minutes then add flour, curry, cumin and nutmeg and saute for 1 minute.</li><li> Add sweet potato, salt, chicken broth and pumpkin and bring to a boil. Reduce heat to medium-low and simmer, partially covered for about 20-25 minutes or until sweet potatoes are cooked through and softened. Remove from heat and let stand for 10 minutes to cool.</li><li> Place half of the pumpkin mixture in a blender and process until smooth. Using a strainer, pour soup back into pan. Repeat with rest of soup.</li><li> Raise heat to medium then stir in milk and cook for 5 minutes or until soup is heated through.</li><li> Remove from heat and add lime juice.</li></ol> <!-- /wp:list --> <!-- wp:separator --> <hr class="wp-block-separator" /> <!-- /wp:separator --> <!-- wp:paragraph --> <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Spiced_Pumpkin_Soup">Cookbook:Spiced Pumpkin Soup</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p> <!-- /wp:paragraph -->

Chinese (Taiwan) (zh-tw)

<!-- wp:columns -->↵ <div class="wp-block-columns"><!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:image {"id":45,"sizeSlug":"large"} -->↵ <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/cayla1-w6ftfbpcs9i-unsplash-1.jpg?w=683" alt="" class="wp-image-45" /></figure>↵ <!-- /wp:image --></div>↵ <!-- /wp:column -->↵ ↵ <!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:heading {"level":4} -->↵ <h4>Ingredients</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list -->↵ <ul><li>1 Tablespoon butter</li><li> 1 cup onion, chopped</li><li> 3 Tablespoons all-purpose flour</li><li> 1/2 teaspoon curry powder</li><li> 1/4 teaspoon cumin</li><li> 1/4 teaspoon ground nutmeg</li><li> 2 garlic cloves, crushed</li><li> 1 cup peeled and cubed sweet potato</li><li> 1/4 teaspoon salt</li><li> 2 14-oz cans of nonfat and low-sodium chicken broth or vegetable stock</li><li> 1 15-oz can of pumpkin</li><li> 1 cup 1% milk</li><li> 1 Tablespoon fresh lime juice</li></ul>↵ <!-- /wp:list --></div>↵ <!-- /wp:column --></div>↵ <!-- /wp:columns -->↵ ↵ <!-- wp:heading {"level":4} -->↵ <h4>Procedure</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list {"ordered":true} -->↵ <ol><li>Melt butter in a Dutch oven or large saucepan over medium-high heat. Saute onion for 3-4 minutes then add flour, curry, cumin and nutmeg and saute for 1 minute.</li><li> Add sweet potato, salt, chicken broth and pumpkin and bring to a boil. Reduce heat to medium-low and simmer, partially covered for about 20-25 minutes or until sweet potatoes are cooked through and softened. Remove from heat and let stand for 10 minutes to cool.</li><li> Place half of the pumpkin mixture in a blender and process until smooth. Using a strainer, pour soup back into pan. Repeat with rest of soup.</li><li> Raise heat to medium then stir in milk and cook for 5 minutes or until soup is heated through.</li><li> Remove from heat and add lime juice.</li></ol>↵ <!-- /wp:list -->↵ ↵ <!-- wp:separator -->↵ <hr class="wp-block-separator" />↵ <!-- /wp:separator -->↵ ↵ <!-- wp:paragraph -->↵ <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Spiced_Pumpkin_Soup">Cookbook:Spiced Pumpkin Soup</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p>↵ <!-- /wp:paragraph -->

<!-- wp:columns --> <div class="wp-block-columns"><!-- wp:column --> <div class="wp-block-column"><!-- wp:image {"id":45,"sizeSlug":"large"} --> <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/cayla1-w6ftfbpcs9i-unsplash-1.jpg?w=683" alt="" class="wp-image-45" /></figure> <!-- /wp:image --></div> <!-- /wp:column --> <!-- wp:column --> <div class="wp-block-column"><!-- wp:heading {"level":4} --> <h4>Ingredients</h4> <!-- /wp:heading --> <!-- wp:list --> <ul><li>1 Tablespoon butter</li><li> 1 cup onion, chopped</li><li> 3 Tablespoons all-purpose flour</li><li> 1/2 teaspoon curry powder</li><li> 1/4 teaspoon cumin</li><li> 1/4 teaspoon ground nutmeg</li><li> 2 garlic cloves, crushed</li><li> 1 cup peeled and cubed sweet potato</li><li> 1/4 teaspoon salt</li><li> 2 14-oz cans of nonfat and low-sodium chicken broth or vegetable stock</li><li> 1 15-oz can of pumpkin</li><li> 1 cup 1% milk</li><li> 1 Tablespoon fresh lime juice</li></ul> <!-- /wp:list --></div> <!-- /wp:column --></div> <!-- /wp:columns --> <!-- wp:heading {"level":4} --> <h4>Procedure</h4> <!-- /wp:heading --> <!-- wp:list {"ordered":true} --> <ol><li>Melt butter in a Dutch oven or large saucepan over medium-high heat. Saute onion for 3-4 minutes then add flour, curry, cumin and nutmeg and saute for 1 minute.</li><li> Add sweet potato, salt, chicken broth and pumpkin and bring to a boil. Reduce heat to medium-low and simmer, partially covered for about 20-25 minutes or until sweet potatoes are cooked through and softened. Remove from heat and let stand for 10 minutes to cool.</li><li> Place half of the pumpkin mixture in a blender and process until smooth. Using a strainer, pour soup back into pan. Repeat with rest of soup.</li><li> Raise heat to medium then stir in milk and cook for 5 minutes or until soup is heated through.</li><li> Remove from heat and add lime juice.</li></ol> <!-- /wp:list --> <!-- wp:separator --> <hr class="wp-block-separator" /> <!-- /wp:separator --> <!-- wp:paragraph --> <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Spiced_Pumpkin_Soup">Cookbook:Spiced Pumpkin Soup</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p> <!-- /wp:paragraph -->