Curried Sweet Potato And Pumpkin Soup

• 1 1/2 teaspoons canola oil
• 1 teaspoon chopped garlic
• 1 cup finely chopped red onion
• 2 1/2 cups vegetable stock
• 1 large sweet potato, peeled and chopped
• 2 cups mashed cooked pumpkin
• 1/2 teaspoon curry powder
• 1/2 teaspoon chopped fresh cilantro, plus
• 5 sprigs fresh cilantro, reserved for garnish
• 1 teaspoon honey
• 1/2 teaspoon ground ginger
• 1/2 - 3/4 cup 2% low-fat evaporated milk

1. Heat non-stick fry pan, add oil.
2. Add onion and garlic and saute until onion softens (about 5 minutes).
3. Add stock, sweet potato, pumpkin, curry, cilantro, honey and ginger.
4. Simmer, covered, until potatoes are tender, about 40 minutes.
5. Combine in food processor or blender until smooth.
6. You can store in fridge for up to 4 days.
7. To serve, heat up soup while stirring in milk. Use only enough milk to reach your desired consistency.
8. Garnsh with Cilantro if desired.

canola oil, garlic, red onion, vegetable stock, sweet potato, mashed cooked pumpkin, curry powder, fresh cilantro, cilantro, honey, ground ginger, milk

Taken from www.food.com/recipe/curried-sweet-potato-and-pumpkin-soup-187889 (may not work)