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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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A great fall or thanksgiving soup! Ingredients:
2 tablespoons butter |
1 cup onion, chopped |
2 -3 garlic cloves, finely chopped |
1 1/2 teaspoons curry powder |
1/2 teaspoon salt |
1/4 teaspoon white pepper |
2 (1 g) packets splenda sugar substitute or 2 tablespoons sugar |
3 cups chicken broth |
1 (15 ounce) can pumpkin puree, not pumpkin pie mix |
1 cup fat-free half-and-half |
Directions:
1. Melt butter in large saucepan over med-high heat. Add onion and garlic; cook, stirring frequently, 2-3 minutes or until tender. Stir in curry powder, salt and pepper; cook 1 minute.
2. Add broth and pumpkin; bring to boil. Reduce heat to low; cook, stirring occasionally, 15-20 minutes. Stir in evaporated milk, do not boil. Transfer mixture to food processor or blender; and blend until smooth. Serve warm.
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