Curried Sweet Potato Chowder
2 teaspoons margarine or butter
1/3 cup minced shallot (1 large)
1-1/3 cups 1/2-inch cubes sweet potatoes
1/2 teaspoon curry powder
1 tablespoon all-purpose flour
1-1/2 cups fat-free milk
1/2 cup fat-free half-and-half
1 cup frozen baby peas
1/4 teaspoon salt
1/4 teaspoon pepper
4 teaspoons curried pumpkin seeds or pumpkin seeds
1. In a medium saucepan melt margarine. Add shallot and sweet potato; cook and stir over medium heat 2 minutes. Sprinkle in curry powder and stir 30 seconds. Stir in flour. Gradually stir in milk until smooth. Add half-and-half, peas, salt, and pepper. Bring to boiling; reduce heat.
2. Cover and simmer 15 minutes or until potatoes are done, stirring occasionally.
3. Spoon soup into 4 bowls. Sprinkle 1 teaspoon curried pumpkin seeds on each. Serve with crackers, if desired. Makes 4 side-dish servings.