Curried Pumpkin Soup

Servings: 4

Ingredients:

2 tablespoons olive oil
1 medium onion, chopped
1 teaspoon curry powder
1 teaspoon ground ginger
1 (29-ounce) can pureed pumpkin (not pie filling)
4 cups low sodium chicken broth
1 cup applesauce
Salt and pepper to taste
1/2 cup low-fat or fat-free sour cream or plain Greek yogurt, optional

Directions:
1. Heat olive oil in a medium-sized nonstick saucepan over medium-high heat.
2. Add the onion and cook until soft.
3. Add the curry powder and ground ginger. Cook 1 minute.
4. Add the pureed pumpkin, chicken broth and applesauce. Stir to combine. Bring to simmer. Lower heat, cover and cook 15 minutes.
5. Season with salt and pepper to taste.
6. Serve soup with a dollop of sour cream or yogurt, if desired.

Recipe courtesy of WearEver

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Kim is an award-winning editor and copywriter with more than 25 years of experience. She started her career as a copywriter and broadcast producer at the Southeast’s largest full-service advertising agency, The Tombras Group. Since then, she has edited and written for a wide variety of clients, ranging from Fortune 500 companies to indie authors across multiple industries and topics.

She holds a bachelor’s degree in communications from the University of North Carolina, Chapel Hill, as well as a master’s degree in communications/advertising from The University of Tennessee, Knoxville.

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Jacquelyne Froeber is an award-winning journalist and editor. She holds a BA in journalism from Michigan State University. She is the former editor-in-chief of Celebrated Living magazine and has editing and writing experience for print and online publications, including Health magazine, Coastal Living magazine and AARP.org.

As a breast cancer survivor, Jacquelyne encourages everyone to perform self-exams and get their yearly mammograms.

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