Cream of Pumpkin Soup

Cream of Pumpkin Soup
Fall is the perfect time to bring out the stockpot and make warming soups.This low fat cream of pumpkin soup is perfect on a cold fall day, or as an appetizer for a Thanksgiving dinner. A spoonful of plain low fat yogurt can be swirled in just before serving.

1 tbsp olive oil
1 small yellow onion, finely chopped
2 garlic cloves, minced
1 tbsp curry powder
1 tsp cumin
3 cups fat-free, low sodium chicken or vegetable broth
15-ounce can pumpkin
12-ounce can evaporated fat-free milk
Freshly ground Black pepper to taste

Heat oil in a large saucepan over a medium heat. Add onion and garlic and cook until softened. Stir in curry powder and cumin and cook for 1 minute.
Add chicken broth and pumpkin. Reduce heat to low and simmer for 20 minutes.
Add evaporated fat-free milk and cook for 2 minutes.
Transfer soup to a blender and blend until smooth.

Serves 6.