SPICY PUMPKIN SOUP
Pure Pumpkin Puree 1 (15 ounce) can
Chicken Broth 2 cups
Fat-Free Milk 1/2 cup
Curry Powder 1/2 tsp
Nutmeg (ground) 1/8 teaspoon
Salt to taste
Pepper (freshly ground) to taste
Reduced-Fat Sour Cream 1/4 cup
Fresh Chives (chopped) 1/4 cup
Whisk pumpkin puree and chicken broth together in a medium saucepan. Stir in milk, curry powder, nutmeg, salt and pepper. Cook over medium heat for about 10 minutes until mixture begins to steam; do not bring to a boil. Adjust seasoning, if needed. Keep warm over low heat until ready to serve.
Ladle into small bowls. Garnish each serving with a dollop of sour cream and chopped chives.