Friday, November 9, 2012

Spiced Pumpkin Soup

I saw this in the Parade Magazine in some recent Sunday's paper and wanted to try it. Made it for lunch today and it's very tasty as well as easy and low fat.

Spiced Pumpkin Soup
serves 6

1 Tbsp canola oil
1 small onion, chopped fine
1-2 cloves garlic, minced
1 tsp curry powder
1 tsp cumin
1/4 tsp cardamom
1/4 tsp salt
1/4 tsp pepper
2 c reduced-sodium chicken broth (or vegetable broth)
1 15-oz can pumpkin
1 12-oz can evaporated milk
plain fat-free Greek yogurt for garnish

In a large pot, heat oil over low heat for 30 seconds. Add onion and cook 3 minutes or 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. If you want a smooth soup, using an immersion blender puree soup until smooth. Add a little more broth to thin, if desired. Ladle into bowls and garnish with yogurt; add pepper to taste.

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