Pumpkin Soup

Ingredients

• 1 tablespoon butter
• 1 cup chopped onion
• 3 tablespoons all-purpose flour
• 1/2 teaspoon curry powder
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground nutmeg
• 2 garlic cloves, crushed
• 1 cup (1/2-inch) cubed peeled sweet potato
• 1/4 teaspoon salt
• 2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
• 1 (15-ounce) can pumpkin
• 1 cup 1% low-fat milk
• 1 tablespoon fresh lime juice
• 2 tablespoons chopped fresh chives (optional)

Preparation

1. Melt butter in a Dutch oven over medium-high heat. Add onion; saute 3 minutes. Stir in flour, curry powder, cumin, nutmeg, and garlic; saute 1 minute. Add sweet potato, salt, broth, and pumpkin; bring to a boil. Reduce heat; simmer, partially covered, 20 minutes or until potato is tender, stirring occasionally. Remove from heat; cool 10 minutes.
2. Place half of pumpkin mixture in a blender or food processor; process until smooth. Pour pureed soup into a large bowl. Repeat procedure with remaining pumpkin mixture. Return soup to pan; stir in milk. Cook over medium heat 6 minutes or until thoroughly heated, stirring often (do not boil). Remove from heat; stir in juice. Garnish with chives, if desired.