Curried Pumpkin Soup

• 2 Tbsp. (1/4 stick) butter
• 1/4 c. finely chopped onion
• 1 Tbsp. all-purpose flour
• 1 1/2 tsp. curry powder
• 2 (10 3/4 oz.) cans chicken broth
• 1 (16 oz.) can pumpkin
• 1 tsp. brown sugar
• 1/4 tsp. salt
• freshly ground pepper
• freshly grated nutmeg
• 1 c. milk
• minced chives or parsley
• low-fat plain yogurt (garnish)

1. Melt butter in 3-quart saucepan over medium-high heat.
2. Add onion and saute until translucent, about 5 minutes.
3. Mix in flour and curry powder and cook until bubbly, about 2 minutes.
4. Remove from heat and gradually stir in broth.
5. Add pumpkin, brown sugar, salt, pepper and nutmeg.
6. Cook over medium heat, stirring constantly, until thickened.
7. Blend in milk and continue cooking until warmed through; do not boil.
8. Ladle into bowls.
9. Sprinkle with chives or parsley.
10. Garnish with yogurt.
11. Serve immediately.

butter, onion, flour, curry powder, chicken broth, pumpkin, brown sugar, salt, freshly ground pepper, nutmeg, milk, chives, lowfat plain yogurt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=996894 (may not work)