Pumpkin Soup

One quarter cup butter
1 large onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
2 carrots, chopped
2 celery ribs, chopped
1 can (16-oz.) pumpkin puree
1 Tbsp. grated fresh ginger
One half tsp. curry powder
One half tsp. ground cinnamon
One quarter cup fat free half and half
Salt and pepper to taste
Fresh parsley for garnish

Melt butter in a saucepan and saute onion and garlic. Place broth and sauteed onion and garlic in a Dutch oven along with carrots, and celery. Bring to a boil then reduce heat and simmer for a couple of hours until vegetables are tender. Place mixture in a blender or food processor and process until smooth. Add pumpkin puree, ginger, curry powder, cinnamon, milk and salt and pepper and mix well. Return to saucepan and heat through. Serve with fresh parsley as a garnish. You may also use grated cheddar cheese, croutons or toasted pumpkin seeds as well, but this is not included in the caloric information.

Serving Size: Makes 7 1 cup servings

Number of Servings: 7

Recipe submitted by SparkPeople user CMK512.