Sweet Curried Pumpkin Bisque

• 1/2 15-ounce can solid-pack pumpkin (not pie filling)
• 1 cup fat-free, low-sodium chicken broth
• 3 tablespoons sugar
• 1 teaspoon curry powder
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cumin
• 1/8 teaspoon cayenne (optional)
• 2 cups fat-free half-and-half
• 1/4 teaspoon salt
• 1/4 cup snipped fresh cilantro (optional)

1. In a medium saucepan, whisk together the pumpkin and broth until smooth.
2. Whisk in the sugar, curry powder, cinnamon, cumin, and cayenne.
3. Bring to a boil over high heat, about 3 minutes, whisking occasionally.
4. Reduce the heat and simmer, covered, for 3 minutes.
5. Whisk in the half-and-half and salt.
6. Increase the heat to medium low and cook, covered, for 2 minutes, stirring frequently.
7. Serve topped with the cilantro.
8. The cayenne helps heighten the flavors in this soup.
9. The level of heat intensifies as it sits, though, so if you arent serving the soup right away, stir in the cayenne at serving time.
10. (Per Serving)
11. Calories: 112
12. Total Fat: 0.5g
13. Saturated: 0.0g
14. Trans: 0.0g
15. Polyunsaturated: 0.0g
16. Monounsaturated: 0.0g
17. Cholesterol: 0mg
18. Sodium: 224mg
19. Carbohydrates: 24g
20. Fiber: 2g
21. Sugars: 15g
22. Protein: 8g
23. Dietary Exchanges
24. 1 Fat-Free Milk
25. 1/2 Carbohydrate

solidpack pumpkin, chicken broth, sugar, curry powder, ground cinnamon, ground cumin, cayenne, salt, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/sweet-curried-pumpkin-bisque-375591 (may not work)