Pumpkin soup a fall fave


Fall is the perfect time of year to make some delicious hearty soups. This low-fat pumpkin soup is perfect on a chilly day, or as an appetizer for a Thanksgiving dinner. This recipe is adapted from one of my new favorite soup cookbook Mr. Sunday’s Soup. It is a fast and easy 25 minute recipe.
1 tbsp olive oil
1 medium yellow onion,  chopped
1 tbsp curry powder
1 tsp cumin
1 tbsp of brown sugar
3 cups fat-free, low sodium chicken or vegetable broth {more or less depending on the thickness}
1 15-ounce can organic pumpkin
2 ripe Bartlett pears, peeled, cored and chopped
3 strips of bacon sliced or thinly sliced prosciutto
Freshly ground Black pepper to taste

garnish:sour cram or greek yogurt

Add bacon or prosciutto and olive oil to Dutch oven pot and saute until crispy. Remove with a slotted spoon to a paper towel to drain. Add chopped onion, brown sugar, curry power, and cumin to the pot and saute until the onions are tender, about 5 minutes. Stir in the pumpkin, 1/2 of the chicken broth{ add more as needed}, pears and pepper, bring to a boil, then reduce to a simmer for 20 minutes. Cool slightly and add all ingredients to blender and puree. Return back to the pot and reheat. Garnish with a swirl or sour cream or greek yogurt and bacon/prosciutto bits.