Use organic ingredients whenever possible.
1 Tbsp olive oil
1 small yellow onion, finely chopped
2 garlic cloves, minced
1 Tbsp curry powder
1 tsp cumin
3 cups fat-free, low sodium chicken or vegetable broth
15 oz of pumpkin
1 12-oz can evaporated fat-free milk
Freshly ground Black pepper to taste
Heat oil in a large saucepan over a medium heat.
Add onion and garlic and cook until softened.
Stir in curry powder and cumin and cook for 1 minute.
Add chicken broth and pumpkin.
Reduce heat to low and simmer for 20 minutes.
Add evaporated fat-free milk and cook for 2 minutes.
Transfer soup to a blender and blend until smooth.
* top with low fat plain yogurt to add creaminess