Curried Pumpkin-Vegetable Soup

 


Ingredients

  • 1
    teaspoon olive oil
  • 1
    medium onion, chopped (1/2 cup)
  • 1
    clove garlic, minced
  • 2
    cups frozen mixed vegetables (from 1-lb bag)
  • 1
    can (15 oz) pumpkin
  • 1
    can (14.5 oz) diced tomatoes, undrained
  • 1
    can (14 oz) fat-free chicken broth with 33% less sodium
  • 1/2
    cup water
  • 1/2
    teaspoon sugar
  • 1 1/2
    teaspoons curry powder
  • 1
    teaspoon paprika

  • Steps

1 In 3-quart saucepan, heat oil over medium-high heat. Add onion and garlic; cook 1 to 2 minutes, stirring frequently, until onion is crisp-tender.

2 Stir in all remaining ingredients. Heat to boiling. Reduce heat to low; cover and simmer 10 to 12 minutes, stirring occasionally, until vegetables are tender. If desired, season to taste with pepper.

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