Dr. Nandi’s Pumpkin Soup

Dr. Nandi’s Pumpkin Soup

  • 1 Tbsp olive oil
  • 1 small yellow onion (finely chopped)
  • 2 garlic cloves (minced)
  • 1 Tbsp curry powder
  • 1 tsp cumin
  • 3 cups fat-free (low sodium chicken or vegetable broth)
  • 15 oz of pumpkin
  • 1 12- oz can evaporated fat-free milk
  • Freshly ground Black pepper to taste
  1. Heat oil in a large saucepan over a medium heat.
  2. Add onion and garlic and cook until softened.
  3. Stir in curry powder and cumin and cook for 1 minute.
  4. Add chicken broth and pumpkin.
  5. Reduce heat to low and simmer for 20 minutes.
  6. Add evaporated fat-free milk and cook for 2 minutes.
  7. Transfer soup to a blender and blend until smooth.
  8. * top with low fat plain yogurt to add creaminess