CURRIED PUMPKIN SOUP

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2 tablespoons butter or olive oil

1 cup diced onion

1 clove garlic, minced

2 tablespoons flour

3 cups chicken broth

One 15-ounce can pumpkin puree

1 1/2 cups unsweetened coconut milk OR fat free half & half OR evaporated milk

1/2 teaspoon salt

1/4 teaspoon black pepper

1/8 teaspoon fresh grated nutmeg

1 teaspoon sweet curry powder

1 tablespoon honey OR agave nectar

2-3 teaspoons Splenda (I like mine on the sweet side)

Pinch of cayenne or red chili powder – optional (the heat is wonderful if you use the coconut milk – gives an India/Thai flavor)

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1-2 tablespoons creamy peanut butter – optional

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Melt butter or oil in a stock pot. Add onions and garlic and cook over medium-low heat until onions are transparent and very soft. Whisk in flour and cook for two minutes, stirring frequently. Whisk in broth, pumpkin puree, half & half, salt, pepper, nutmeg, curry powder, honey, and Splenda, and cayenne, if using.

Over medium heat, stirring very frequently, let soup come to a boil. Boil, stirring, for two minutes or until thickened. Add the peanut butter if desired. Heat through. (At this point you could puree it for a super silky-smooth texture.) Serve with chopped peanuts and a grating of nutmeg on top. Makes 10 serving about 3/4 cup each.

Per Serving: Calories 160; Protein 5 g; Fat 11 g; Carbs 10 g; Sugar 5 g; Sodium 244 mg