- 1/4 cup butter
- 1 large onion, chopped
- 1/2 teaspoon curry powder
- 1/4 teaspoon salt
- 1/8 teaspoon ground cinnamon
- 1 (16 ounce) can pumpkin puree
- 15 fresh cilantro leaves
- 2 cups low-fat plain yogurt
- 1 (14 ounce) can low-sodium chicken broth
- 1/4 cup 2% milk
- Melt butter in a saucepan over medium heat. Cook and stir onion in melted butter until soft, about 5 minutes. Add curry powder, salt, and cinnamon to the onion; cook and stir 1 to 2 minutes more.
- Transfer onion mixture to a blender with pumpkin puree and cilantro; blend until smooth. Add yogurt; blend again until smooth and pour into saucepan over low heat. Stir chicken broth and milk through the pumpkin mixture; stirring occasionally, cook until hot, about 10 minutes.
05/13/2018
recipepes.com
Creamy Pumpkin Soup, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
