Recipe Swap: Marianne's Creamy Pumpkin Curry Soup

Creamy Pumpkin Curry Soup
Serves 4
4 Points per serving

1 Tbsp olive oil
1 cup chopped onion
1 pressed clove garlic
2 tsp curry powder (mild or hot)
salt & pepper to taste
14.5oz can chicken broth + 1 can water
15oz can pumpkin (not spiced)
3/4 cup light coconut milk

Cook onion in oil until soft, about 5 minutes. Add garlic, curry, salt and pepper, cooking one minute more.

Add broth, water and pumpkin; mix well. Reduce heat and cook on low for 20 minutes, stirring occasionally. Stir in coconut milk.

Puree soup in blender in batches until smooth, or use a stick blender. Heat through before serving. Flavor is more developed if made a day ahead. Garnish with a dollop of fat free yogurt (i.e. Greek strained) if desired.

When doubling recipe use one 13.5oz can of coconut milk.