Spiced Pumpkin Soup

When you make this soup for your family or friends and you start getting showered with compliments, just wink, shrug, and smile; repeat as needed. Ha!Ha!Ha! Anyway, I think you figured this by now...I love soup and I love salad! This one is especially yummy and perfect in the fall! Warm, spicy, healthy and hearty!

1 Tbsp canola oil
1 small onion, chopped fine
1 tsp minced garlic1 tsp cumin
1 tsp curry powder
1/4 tsp cardamom

Make sure you take a fuzzy picture! Ha! Ha!

1/4 tsp salt
1/4 tsp black pepper
2 cups reduced-sodium, vegetable broth
1 (15-oz) can pumpkin
1 (12-oz) can evaporated fat-free milk
6 Tbsp plain fat-free Greek yogurt
Parsley leaves, for garnish

 

1. In a large pot, heat oil over low 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.

2. 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.

3. 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.