|Pumpkin Curry Soup|
1 (15 oz.) can pumpkin
*2 cups chicken broth
1 cup cream
2 Tbsp. curry
1 Tbsp. butter
Topping: Cilantro, plain yogurt
Simmer pumpkin, broth, and cream, whisking.
Meanwhile, toast curry powder in a small pan in butter. Add to the soup with the juice from the limes.
Simmer about 5 minutes.
Top with fresh cilantro and plain yogurt, if desired.
Recipe adapted from Food Network Magazine
*If you would like to make this vegetarian, just sub in vegetable broth!