Pumpkin Casserole

• 2 cups pumpkin, oven baked
• 12 cup chicken broth
• 2 egg yolks
• 13 cup low-fat cream cheese
• 0.5 (8 ounce) can chickpeas, drained
• 12 cup chicken (leftovers, boiled, roast or grilled)
• Madras curry powder (or whatever hot curry powder you have on hand)
• salt
• 2 small tomatoes
• 2 tablespoons parsley, chopped

1. First chop tomatos and arrange in two soup plates or bowls.
2. Whisk together egg yolks and cream cheese until smooth and homogenous.
3. In a medium pot on medium heat slowly heat baked pumpkin and chicken broth.
4. Stir in egg yolk and cream cheese mixture just before pumpkin/broth mixture begins to boil, whisking continuedly.
5. Add drained chickpeas and shredded chicken.
6. Stir until mixture boils.
7. Remove from heat, add salt and curry powder to taste.
8. Spoon over chopped tomato into the bowls.
9. Garnish with chopped parsley, serve and.
10. Enjoy!
11. We had this for 2-person-dinner without leftovers -- .

pumpkin, chicken broth, egg yolks, lowfat cream cheese, chickpeas, chicken, curry powder, salt, tomatoes, parsley

Taken from www.food.com/recipe/pumpkin-casserole-316579 (may not work)