Spiced Pumpkin Soup

lynnypenny1982

Ingredients

1 Tbsp canola oil
1 small onion, chopped fine
1 tsp minced garlic
1 tsp curry powder
1 tsp cumin
1/4 tsp cardamom
1/4 tsp salt
1/4 tsp black pepper
2 cups reduced sodium, fat-free chicken broth
1 (15oz.) can pumpkin
1 (12oz.) can evaporated fat-free milk
6 Tbsp plain fat-free Greek yogurt
Parsley leaves to garnish (optional)

Directions

In a large pot, heat oil over low for 30 seconds.
Add onion and cook 3 minutes until soft.
Add garlic and cook 1 minute
Stir in spices, salt, and pepper. Cook 1 minute, stirring.
Whisk in broth and pumpkin. Bring just to a boil.
Reduce heat to low, and simmer for about 15 minutes, stirring occasionally.
Add milk and simmer for 2 minutes.
Using an immersion blender, puree soup until smooth.
Add a little more broth to thin, if desired (optional)
Ladle into bowls. Garnish with yogurt and parsley.
Add pepper to taste.

Serves 6

Per serving: 110 Calories, 15 g Carbs, 6 g Protein, 2.5 g Fat, 0 mg Cholesterol, 410 mg Sodium, 3 g Fiber