Pumpkin Curry Soup

A great fall or thanksgiving soup!

• Ready In: 40 mins
• Serves: 6

Ingredients

• 2  tablespoons butter
• 1  cup onion, chopped
• 2 -3  garlic cloves, finely chopped
• 1 1⁄2 teaspoons curry powder
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon white pepper
• 2 (1 g) packets Splenda sugar substitute or 2  tablespoons sugar
• 3  cups chicken broth
• 1 (15 ounce) can pumpkin puree, not pumpkin pie mix
• 1  cup  fat-free half-and-half

Directions

1. Melt butter in large saucepan over med-high heat. Add onion and garlic; cook, stirring frequently, 2-3 minutes or until tender. Stir in curry powder, salt and pepper; cook 1 minute.
2. Add broth and pumpkin; bring to boil. Reduce heat to low; cook, stirring occasionally, 15-20 minutes. Stir in evaporated milk, do not boil. Transfer mixture to food processor or blender; and blend until smooth. Serve warm.