Probably one of the easiest soups you will ever make, this smooth, creamy delight is perfect whether you’re entertaining or curling up in front of the fire.

　　

Ingredients

serves 5, 3/4 cup per serving

　　1/2 15-ounce can solid-pack pumpkin (not pie filling)

　　1 cup fat-free, low-sodium chicken broth

　　3 tablespoons sugar

　　1 teaspoon curry powder

　　3/4 teaspoon ground cinnamon

　　1/4 teaspoon ground cumin

　　1/8 teaspoon cayenne (optional)

　　2 cups fat-free half-and-half

　　1/4 teaspoon salt

　　1/4 cup snipped fresh cilantro (optional)

　　

Step 1

In a medium saucepan, whisk together the pumpkin and broth until smooth. Whisk in the sugar, curry powder, cinnamon, cumin, and cayenne. Bring to a boil over high heat, about 3 minutes, whisking occasionally. Reduce the heat and simmer, covered, for 3 minutes.

　　

Step 2

Whisk in the half-and-half and salt. Increase the heat to medium low and cook, covered, for 2 minutes, stirring frequently. Serve topped with the cilantro.

　　

Cook’s Tip

Step 3

The cayenne helps heighten the flavors in this soup. The level of heat intensifies as it sits, though, so if you aren’t serving the soup right away, stir in the cayenne at serving time.

　　

nutrition information

Step 4

(Per Serving)

　　

Step 5

Calories: 112

　　

Step 6

Total Fat: 0.5g

　　

Step 7

Saturated: 0.0g

　　

Step 8

Trans: 0.0g

　　

Step 9

Polyunsaturated: 0.0g

　　

Step 10

Monounsaturated: 0.0g

　　

Step 11

Cholesterol: 0mg

　　

Step 12

Sodium: 224mg

　　

Step 13

Carbohydrates: 24g

　　

Step 14

Fiber: 2g

　　

Step 15

Sugars: 15g

　　

Step 16

Protein: 8g

　　

Step 17

Dietary Exchanges

　　

Step 18

1 Fat-Free Milk

　　

Step 19

1/2 Carbohydrate

　　American Heart Association Quick & Easy Meals