Somethin' Pumpkin: Spiced Pumpkin Soup

I know I haven't caught up for the past few weeks, but I had to share this recipe. We just had this for dinner tonight even though I didn't have cardamom or cumin, and it was a-ma-zing. I also didn't have an immersion blender, and didn't really need it. I'm so glad this recipe was saved on my fridge for a few months! It's perfect for fall and winter, and to keep you warm on these upcoming cold Christmas nights.

Spiced Pumpkin Soup
{original recipe from Parade magazine)

1 Tbsp canola oil
1 small onion, chopped fine
1 tsp minced garlic
1 tsp curry powder
1 tsp cumin
1/4 tsp cardamom
1/4 tsp salt
1/4 tsp black pepper
2 cups reduced-sodium, fat-free chicken 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.

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