Curried Pumpkin-Vegetable Soup

Curried Pumpkin-Vegetable Soup

Prep Time 20 min 

Total Time 20 min 

Servings 4

Ingredients

• 1 teaspoon olive oil
• 1 medium onion, chopped (1/2 cup)
• 1 clove garlic, minced
• 2 cups Green Giant™ 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

Directions

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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Article source:  http://www.bettycrocker.com/recipes/curried-pumpkin-vegetable-soup/4f596302-2347-4686-881b-b078eabf183e