Light And Creamy Pumpkin Soup

• 1 Tablespoon Olive Oil Or Butter
• 1 whole Onion, Peeled And Diced
• 1 clove Garlic, Minced
• 2 whole Baking Potatoes, Peeled And Cut Into Bite Size Pieces
• 1-1/2 cup Unsweetened Pumpkin Puree
• 3 cans Low Fat, Low Sodium Chicken Stock (14 Oz. Cans) Plus More If Needed
• 1 Tablespoon Chives Or Scallions, Chopped
• 1 cup Low Fat Milk
• 1/4 teaspoons Curry Powder (can Use More If You Like)
• Salt And Pepper, to taste
• 2 ounces, weight Light Goat Cheese (optional)
• Optional For Garnish: Croutons, Chopped Chives, Grated Parmesan Cheese

1. Add the olive oil, onion and garlic to a Dutch oven or other large stock pot and cook on medium low for approximately 10 minutes or until the onions are translucent but not browned. Add the potatoes and pumpkin puree to the pot along with enough chicken stock to cover them. Use an additional can of stock if you need. Bring to a boil, cover and cook for approximately 25 minutes or until the potatoes are fork tender.
2. Working in batches, add the soup to a blender or food processor and puree. Be careful not to overfill the blender or the hot liquid will leak out. You can puree all of the soup or leave it as chunky as you like. Place the soup back in the stock pot and turn the heat to medium. Add the chives and milk and season with the curry powder, salt and pepper. Once the soup is boiling, turn off the heat and stir in the goat cheese.
3. Serve hot with croutons, additional chives and a sprinkling of grated Parmesan cheese, if desired.

olive oil, onion, clove garlic, baking potatoes, low fat, chives, low fat milk, ubc, salt, cheese, croutons

Taken from tastykitchen.com/recipes/soups/light-and-creamy-pumpkin-soup/ (may not work)