Curried Pumpkin Soup - cooking recipe

Ingredients

2 Tbsp. (1/4 stick) butter
1/4 c. finely chopped onion
1 Tbsp. all-purpose flour
1 1/2 tsp. curry powder
2 (10 3/4 oz.) cans chicken broth
1 (16 oz.) can pumpkin
1 tsp. brown sugar
1/4 tsp. salt
freshly ground pepper
freshly grated nutmeg
1 c. milk
minced chives or parsley
low-fat plain yogurt (garnish)

Preparation

Melt butter in 3-quart saucepan over medium-high heat.
Add onion and saute until translucent, about 5 minutes.
Mix in flour and curry powder and cook until bubbly, about 2 minutes.
Remove from heat and gradually stir in broth.
Add pumpkin, brown sugar, salt, pepper and nutmeg.
Cook over medium heat, stirring constantly, until thickened.
Blend in milk and continue cooking until warmed through; do not boil.
Ladle into bowls.
Sprinkle with chives or parsley.
Garnish with yogurt.
Serve immediately.