Curry Pumpkin Soup

• 3/4 cup chopped Spanish onion
• 1 teaspoon ginger (i add this cause i like the taste of ginger, but you can skip it)
• 2 teaspoons olive oil
• 2 1/2 teaspoons curry powder
• salt and pepper
• 4 cups fat-free low-sodium chicken broth or 4 cups vegetable broth
• 1 (15 ounce) can pumpkin
• 2 idaho potatoes, peeled cut into 1 inch cubes
• 1/4 cup chopped fresh cilantro
• 1 tablespoon heavy whipping cream or 1 tablespoon half-and-half

1. In a large saucepan, saute onion and ginger in oil 2 minutes.
2. Add curry, salt and pepper, stir to coat.
3. Add broth, pumpkin, potatoes and cream and bring to a boil. Reduce heat to medium, partially cover and cook 8-10 minutes, until potatoes are tender.
4. Remove from heat and stir in cilantro.
5. Serve with roll or bread.

chopped spanish onion, ginger, olive oil, curry powder, salt, chicken broth, pumpkin, potatoes, fresh cilantro, heavy whipping cream

Taken from www.food.com/recipe/curry-pumpkin-soup-257957 (may not work)