Ingredients
15 oz can pumpkin
1 tablespoon olive oil
2 garlic cloves, minced
1 tablespoon curry powder
1 teaspoon cumin
1 yellow onion, finely chopped
12 oz can evaporated fat free milk
Freshly ground black pepper, to taste
3 cups fat free, low sodium vegetable or chicken broth
Directions:
Heat the oil in a pan over a medium heat, then add the garlic and onion, and cook until soft. Stir in the cumin and curry powder and cook for a minute. Add the pumpkin and broth, turn the heat to low and let the pumpkin soup simmer for 20 minutes. Add the evaporated milk and cook for 2 minutes more. Puree in a blender until smooth.
(Serves 4)
