Dr. Nandi’s Pumpkin Soup

Dr. Nandi's Pumpkin Soup

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