Curried Pumpkin Soup
2 tablespoons olive oil
4 cups low sodium chicken broth
1 medium onion, chopped
1 cup apple sauce
1 teaspoon curry powder
Salt and pepper to taste
1 teaspoon ground ginger
1/2 cup low-fat or fat-free sour cream
1 (29-ounce) can pureed pumpkin (not pie filling)
or plain Greek yogurt, optional
Add the onion and cook until soft.
Add curry powder and ground ginger - cook 1 minute
Add pureed pumpkin, chicken broth and applesauce - stir to combine. Bring to a simmer, lower heat, cover and cook 15 minutes.
Season with salt and pepper to taste.
Serve with a dollop of sour cream or yogurt if desired.
Recipe courtesy of WearEver cookware