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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This soup is wonderfully warming on an autumn day. The subtle curry flavor enhances the pumpkin. Ingredients:
1 small onion, chopped |
1 teaspoon vegetable oil |
2 cups reduced-sodium chicken broth |
1-1/2 cups canned pumpkin |
1 tablespoon lemon juice |
1 teaspoon curry powder |
1 teaspoon sugar |
1/2 teaspoon salt-free seasoning blend |
dash pepper |
1/2 cup fat-free evaporated milk |
minced fresh parsley |
Directions:
1. In a saucepan over medium heat, saute onion in oil until tender. Add the broth, pumpkin, lemon juice, curry powder, sugar, salt if desired and pepper; bring to a boil. Reduce heat; cover and simmer for 15 minutes.
2. Stir in milk; heat through. Garnish with parsley. Yield: 4 servings.
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