Categories: soup- stew- chili

Ingredients

• 1 Tbsp. olive oil
• 1 large onion, diced
• 3 stalks celery, diced
• 2 carrots, diced
• Salt to taste
• Pinch of clove
• 1/2 tsp. cinnamon
• 1 cup low-fat milk
• 1/2 tsp. curry powder
• 6 cups chicken broth
• 2 cups canned pumpkin

Directions

1. Add olive oil to large pot. Add onion, celery and carrots. Saute for about 5 minutes to soften vegetables.
2. Add pumpkin, broth and spices and bring to a boil then reduce heat. Simmer for 30 minutes.
3. Remove from heat and let cool for 15 minutes.
4. Puree soup in blender and return to pot. Whisk in low-fat milk and reheat before serving. Add salt.

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