Categories: soup- stew- chili
Ingredients
- 1 Tbsp. olive oil
- 1 large onion, diced
- 3 stalks celery, diced
- 2 carrots, diced
- Salt to taste
- Pinch of clove
- 1/2 tsp. cinnamon
- 1 cup low-fat milk
- 1/2 tsp. curry powder
- 6 cups chicken broth
- 2 cups canned pumpkin
Directions
- Add olive oil to large pot. Add onion, celery and carrots. Saute for about 5 minutes to soften vegetables.
- Add pumpkin, broth and spices and bring to a boil then reduce heat. Simmer for 30 minutes.
- Remove from heat and let cool for 15 minutes.
- Puree soup in blender and return to pot. Whisk in low-fat milk and reheat before serving. Add salt.