Creamy Pumpkin Soup

This creamy pumpkin soup became a family favorite on a trip to Jamaica. It took a while to find the right recipe to recreate that great eating experience, but here it is. Easy to make and healthy. Serve hot soup with a dollop of sour cream or yogurt in the center.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 161 Calories

Ingredients

• ¼ teaspoon salt
• ¼ cup butter
• ⅛ teaspoon ground cinnamon
• 1 large onion, chopped
• ½ teaspoon curry powder
• 1 (16 ounce) can pumpkin puree
• ¼ cup 2% milk
• 1 (14 ounce) can low-sodium chicken broth
• 2 cups low-fat plain yogurt
• 15 fresh cilantro leaves

Recipe Instructions

Step 1

Melt butter in a saucepan over medium heat. Cook and stir onion in melted butter until soft, about 5 minutes. Add curry powder, salt, and cinnamon to the onion; cook and stir 1 to 2 minutes more.

Step 2

Transfer onion mixture to a blender with pumpkin puree and cilantro; blend until smooth. Add yogurt; blend again until smooth and pour into saucepan over low heat. Stir chicken broth and milk through the pumpkin mixture; stirring occasionally, cook until hot, about 10 minutes.