Chicken Pumpkin Curry soup

1 tsp olive oil
1/2 med onion, chopped
6 small red and yellow peppers, chopped
2 chicken boneless skinless strips, 1.5 oz. ea
1 1/4 cups pumpkin, canned puree
2 -3 cups organic free-range chicken broth
2 tsp curry powder
1 tsp cinnamon
1/2 tsp sugar
1/2 tsp salt
1/8 tsp black pepper

In a medium sauce pan, saute onions and peppers in olive oil; add chicken, saute each side until just done. Remove chicken from pan, chop into little cubes and return to pan. Add seasonings to pumpkin puree and add mixture to pan slowly stirring in to combine. Add chicken broth the same way slowly and stirring. Taste test and adjust seasonings as desired. Bring to just a boil on medium high heat, stir well and reduce heat. Let simmer uncovered for at least 20 minutes.

Serving suggestion: sour cream or yogurt if desired; however, these not included in nutritional calculations.

Number of Servings: 4

Recipe submitted by SparkPeople user MEKAYB.