Curry Pumpkin Soup

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 3/4 cup chopped spanish onion
• 1 teaspoon ginger (i add this cause i like the taste of ginger, but you can skip it)
• 2 teaspoons olive oil
• 2 1/2 teaspoons curry powder
• salt and pepper
• 4 cups fat-free low-sodium chicken broth or 4 cups vegetable broth
• 1 (15 ounce) can pumpkin
• 2 idaho potatoes, peeled cut into 1 inch cubes
• 1/4 cup chopped fresh cilantro
• 1 tablespoon heavy whipping cream or 1 tablespoon half-and-half

Recipe

• 1 in a large saucepan, sauté onion and ginger in oil 2 minutes.
• 2 add curry, salt and pepper, stir to coat.
• 3 add broth, pumpkin, potatoes and cream and bring to a boil. reduce heat to medium, partially cover and cook 8-10 minutes, until potatoes are tender.
• 4 remove from heat and stir in cilantro.
• 5 serve with roll or bread.