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Quick Curried Pumpkin Soup

This soup is wonderfully warming on an autumn day. The subtle curry flavor enhances the pumpkin.
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings

Ingredients

  • 1 small onion, chopped
  • 1 teaspoon vegetable oil
  • 2 cups reduced-sodium chicken broth
  • 1-1/2 cups canned pumpkin
  • 1 tablespoon lemon juice
  • 1 teaspoon curry powder
  • 1 teaspoon sugar
  • 1/2 teaspoon salt-free seasoning blend
  • Dash pepper
  • 1/2 cup fat-free evaporated milk
  • Minced fresh parsley

Directions

  • In a saucepan over medium heat, saute onion in oil until tender. Add the broth, pumpkin, lemon juice, curry powder, sugar, salt if desired and pepper; bring to a boil. Reduce heat; cover and simmer for 15 minutes.
  • Stir in milk; heat through. Garnish with parsley.

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