Spiced Pumpkin Soup

I love making different squash soups every fall.  There are only a few recipes I repeated, not because they aren't all good, there are just so many recipes I want to try (there will be a few more coming...I've got a couple of recipes in reserve!)

I found this recipe in last Sunday's newspaper magazine.  I'm used to roasting squash to use in soups but this super fast and simple recipe calls for canned pumpkin.  And although it tastes really rich, it is very low in calories and fat.

This definitely is Indian-inspired and would be a great addition to any Indian meal.

SPICED PUMPKIN SOUP (4-6 servings)

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 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
Parlsey leaves, for garnish

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 and S&P.  Cook 1 minute, stirring.

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.

Using an immersion blender, food processor, or blender until smooth.  Add a little more broth to thin, if desired.  Ladle into bowls.  Add more black pepper to taste.  Garnish with yogurt and parsley.