Curry Pumpkin Soup

• chopped Spanish onion3⁄4 cup
• ginger (i add this cause i like the taste of ginger, but you can skip it)↗1 teaspoon
• olive oil↗2 teaspoons
• curry powder↗2 1⁄2 teaspoons
• salt and pepper
• fat-free low-sodium chicken broth or 4 cups vegetable broth↗4 cups
• (15 ounce) can pumpkin↗1
• idaho potatoes, peeled cut into 1 inch cubes↗2
• chopped fresh cilantro1⁄4 cup
• heavy whipping cream or 1 tablespoon half-and-half↗1 tablespoon

Step-by-step instructions

1. 1

   In a large saucepan, sauté onion and ginger in oil 2 minutes.

2. 2

   Add curry, salt and pepper, stir to coat.

3. 3

   Add broth, pumpkin, potatoes and cream and bring to a boil. Reduce heat to medium, partially cover and cook 8-10 minutes, until potatoes are tender.

4. 4

   Remove from heat and stir in cilantro.

5. 5

   Serve with roll or bread.