Spiced Pumpkin Soup

By pressurecooker

This tastes sinfully rich but it's actually low in fat

Ingredients

• 1 T 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 (15 oz) can pumpkin
• 1 (12 oz) can evaporated fat-free milk
• 6 T plain fat-free Greek yogurt and parsley leaves for garnish

Preparation

Step 1

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.

Using an immersion blender, puree soup until smooth. Add a little more broth to thin, if desired. Ladle into bowls. Garnish with yogurt and parsley. Add pepper to taste.