Translations of Original 822290 in barnsbury

Prio Locale Original string Translation
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 --> content.4.post_content You have to log in to add a translation. Details
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 -->

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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 --> content.4.post_content You have to log in to add a translation. Details
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 -->

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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 --> content.4.post_content You have to log in to add a translation. Details
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 -->

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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 --> content.4.post_content You have to log in to add a translation. Details
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 -->

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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 --> content.4.post_content You have to log in to add a translation. Details
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 -->

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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 --> content.4.post_content You have to log in to add a translation. Details
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 -->

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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 --> content.4.post_content You have to log in to add a translation. Details
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 -->

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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 --> content.4.post_content You have to log in to add a translation. Details
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 -->

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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 --> content.4.post_content You have to log in to add a translation. Details
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 -->

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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 --> content.4.post_content You have to log in to add a translation. Details
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 -->

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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 --> content.4.post_content You have to log in to add a translation. Details
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 -->

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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 --> content.4.post_content You have to log in to add a translation. Details
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 -->

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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 --> content.4.post_content You have to log in to add a translation. Details
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 -->

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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 --> content.4.post_content You have to log in to add a translation. Details
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 -->

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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 --> content.4.post_content You have to log in to add a translation. Details
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 -->

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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 --> content.4.post_content You have to log in to add a translation. Details
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 -->

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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 --> content.4.post_content You have to log in to add a translation. Details
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 -->

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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 --> content.4.post_content You have to log in to add a translation. Details
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 -->

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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 --> content.4.post_content You have to log in to add a translation. Details
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 -->

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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 --> content.4.post_content You have to log in to add a translation. Details
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 -->

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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 --> content.4.post_content You have to log in to add a translation. Details
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 -->

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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 --> content.4.post_content You have to log in to add a translation. Details
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 -->

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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 --> content.4.post_content You have to log in to add a translation. Details
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 -->

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