Curry Pumpkin Soup - cooking recipe

Ingredients

3/4 cup chopped Spanish onion
1 teaspoon ginger (i add this cause i like the taste of ginger, but you can skip it)
2 teaspoons olive oil
2 1/2 teaspoons curry powder
salt and pepper
4 cups fat-free low-sodium chicken broth or 4 cups vegetable broth
1 (15 ounce) can pumpkin
2 idaho potatoes, peeled cut into 1 inch cubes
1/4 cup chopped fresh cilantro
1 tablespoon heavy whipping cream or 1 tablespoon half-and-half

Preparation

In a large saucepan, saute onion and ginger in oil 2 minutes.
Add curry, salt and pepper, stir to coat.
Add broth, pumpkin, potatoes and cream and bring to a boil. Reduce heat to medium, partially cover and cook 8-10 minutes, until potatoes are tender.
Remove from heat and stir in cilantro.
Serve with roll or bread.