Creamy Pumpkin Soup (From Australia)

Ingredients

• 2 tablespoons butter
• 1 large yellow onion, peeled and chopped
• 1/2 teaspoon curry powder

• 1 (15 ounce) can pumpkin
• 1/4 teaspoon salt
• 2 cups evaporated skim milk
• 2 1/2 cups chicken broth (or vegetable broth)
• 1/8 teaspoon cinnamon
• 2 teaspoons minced parsley
• 1/3 cup nonfat sour cream

Directions

1. 1

   Melt butter. Add chopped onion. Cook, stirring frequently, until softened but not brown. Add curry powder; cook 1 - 2 minutes longer. Process this in a food processor or blender. Add pumpkin and salt. Process til smooth. Add evaporated milk. Process again until smooth.

2. 2

   Pour pumpkin mixture back into pan. Stir in broth. Heat slowly over low heat, stirring occasionally. Meanwhile, stir cinnamon and minced parsley into the sour cream.

3. 3

   Serve steaming hot with a dollop of the sour cream mixture atop each bowl.