Curried Pumpkin Soup 

  • 2 tablespoons olive oil
  • 4 cups low sodium chicken broth
  • 1 medium onion, chopped
  • 1 cup apple sauce
  • 1 teaspoon curry powder
  • Salt and pepper to taste
  • 1 teaspoon ground ginger
  • 1/2 cup low-fat or fat-free sour cream
  • 1 (29-ounce) can pureed pumpkin (not pie filling)
  • or plain Greek yogurt, optional
  • 1. Heat olive oil in a medium-sized nonstick saucepan over medium-high heat. Add the onion and cook until soft. Add the curry powder and ground ginger. Cook 1 minute.
  • 2. Add the pureed pumpkin, chicken broth and apple sauce. Stir to combine. Bring to simmer. Lower heat, cover and cook 15 minutes. Season with salt and pepper to taste. Serve soup with a dollop of sour cream or yogurt, if desired.

Makes 4 servings.