Ingredients:

• ¼ cup butter
• 1 cup chopped onion
• 1 clove garlic, minced
• 1 teaspoon curry powder
• ½ teaspoon salt
• 1/8 to ¼ teaspoon ground coriander
• ¼ teaspoon or less crushed red pepper
• 3 cups chicken broth
• 1 (16 ounce) can Solid Pack Pumpkin (plain, not spiced)
• 1 cup half and half (light cream)
• Sour cream and chives (optional)

Directions:

1. In a large saucepan, melt butter and sauté onions and garlic until soft.
2. Add curry powder, salt, coriander, and red pepper and cook for 1 minute.
3. Add broth and boil gently (uncovered) for 15 – 20 minutes.
4. Stir in pumpkin and half and half and cook for 5 minutes.
5. When cool, pour into blender container, cover and blend until creamy
6. Reheat and serve with a dollop of cream and chopped chives, if desired.

Notes:

• For a thicker soup, try using less broth.
• Any milk or evaporated skim milk can be used instead of half and half cream to provide more protein and fewer calories.

Recipe Source: Janet Riedel