Creamy Pumpkin Soup

Creamy Pumpkin Soup
  • 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


  1. 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.
  2. 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
Creamy Pumpkin Soup, recipe PT15M PT1H 5 455 calories

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