PUMPKIN CURRY SOUP
INGREDIENTS
1/2 cup chopped onion
2 large cloves garlic finely chopped
1 cup shredded carrot
1 1/2 tsp curry powder (to taste)
1/2 tsp salt
1/4 tsp ground pepper
3 cups low sodium, fat free chicken broth
1 15oz can pure pumpkin
1 12oz can non-fat evaporated milk
METHOD
Spray a saucepan with PAM and cook the onions and garlic for 2-3 minutes. Add the carrots and curry powder and cook for a further 2 minutes.
Add broth and pumpkin. Bring to boil, then lower heat and simmer for 15-20 minutes, stirring occasionally.
Stir in evaporated milk and transfer to belnder or food processor. Blend until smooth.
1 POINT per cup
