Pumpkin Cream Soup- Reduced Fat

A reduced-calorie version of a soup found in Vegetarian Cooking Around the World.

• Ready In: 50 mins
• Serves: 6

Ingredients

• 1  tablespoon butter
• 1  large yellow onion, peeled and chopped
• 2  teaspoons  minced parsley
• 3⁄4 teaspoon curry powder
• 1 (16 ounce) can pumpkin
• 1⁄4 teaspoon salt
• 2  cups  evaporated skim milk
• 2 1⁄2 cups vegetable broth

Directions

1. Melt butter in a medium-sized saucepan. Add onion and saute until soft but not browned, stirring constantly. Add curry powder and cook 2 minutes more.
2. Place onion in a food processor or blender with parsley and blend with pumpking and salt until smooth.
3. Add milk to processor and blend again until smooth.
4. Return mixture to saucepan and stir in broth. Heat gradually over low heat, stirring occasionally.
5. Serve warm with a pinch of parsley on top or a dollop of sour cream seasoned with cinnamon (1/3 c sour cream with 1/8 t cinnamon is the proper proportion).