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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