Recipe Name Pumpkin Curry Soup Submitted by gmacook Recipe Description Lower fat remake of an old favorite. Can be served as a meal with a salad and crispy bread or in small servings as an appetizer. Quantity 4 Quantity Unit cups Prep Time (minutes) 5 Cook Time (minutes) 10 Ready In (minutes) 15

Ingredients Amount Measure Ingredient 2 cups pumpkin, canned 1 tablespoon olive oil 1 tablespoon all-purpose flour 1 tablespoon curry powder 3/4 cup Fat free evaporated milk 1 tablespoon soy sauce, lite, (shoyu) 1 individual packet sweeteners 2 cup broth, vegetable, swanson, fat free Steps Sequence Step 1 Heat olive oil in pan and add flour and curry powder. Stir until it bubbles gently. Whisk in broth and cook until thickened. 2 Stir in pumpkin and fat free evaporated milk. Season with soy sauce, sweetener, and salt and peppper to taste. Heat just to a boil. Remove from heat and serve. 3 May toast 1 teaspoon pumpkin seeds to top each bowl of curry.