Mmmmm, Pumpkin Soup

So I found this recipe for pumpkin soup & it is delicious!!! Just a couple suggestions though - try it without the lime juice, I prefer it without it but you can always add it in & taste the difference. Also, I added more sweet potato in mine, since one cup is really not that much. And I cheated by using canned pumpkin. You could use fresh pumpkin if you want to do all that work, but if you don't want to, canned pumpkin tastes just as good!

Ingredients:
1 TBL butter
1 cup onion, chopped
1 C peeled and cubed sweet potato
3 TBL whole wheat flour (whole wheat is more nutritional, but white works fine!)
1/2 tsp curry powder
1/4 tsp cumin
1/4 tsp ground nutmeg
2 garlic cloves, crushed
1/4 tsp salt
2 14 oz cans of low sodium chicken broth
1 15 oz can of pumpkin
1 C 1% milk
1 TBL lime juice

Melt the butter in a Dutch oven or large saucepan over medium-high heat. Saute onion for 3-4 minutes then add flour, curry, garlic, cumin and nutmeg and saute for 1 minute.

Add sweet potato, salt, chicken broth and pumpkin and bring to a boil. Reduce heat to medium-low and simmer, partially covered for about 20-25 minutes or until sweet potatoes are cooked through and softened. Remove from heat and let stand for 10 minutes to cool.

Place half of the pumpkin mixture in a blender and process until smooth. Using a strainer, pour soup back into pan. Repeat with rest of soup.

Raise heat to medium then stir in milk and cook for 5 minutes or until soup is heated through.

Remove from heat and add lime juice.

ENJOY! Plus, this makes about 6 servings, with each serving having a low 165 calories, 4.3 g of fat, 22.7 g carbohydrates, and 10.1 g protein. I made mine for my main course, but I think this would make an excellent addition to a Thanksgiving meal as a side with the turkey, stuffing, and all those wonderful things!