SPICY PUMPKIN SOUP

INGREDIENTS

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

METHOD

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.

Courtesy: www.allrecipes.com