Curried Pumpkin Soup

Exotic spices give this hearty seasonal favorite its rich flavor.

Ingredients

¾ cup Spanish onion, chopped
2 tsp olive oil
2 ½ tsp curry powder
4 cups reduced-sodium, nonfat chicken or vegetable broth
1 15-ounce can pumpkin
2 Idaho potatoes, peeled and cut into 1-inch cubes
¼ cup fresh cilantro, chopped
4 whole-grain rolls
Salt and freshly ground pepper to taste

Directions

In a large saucepan, saute onion in oil for 2 minutes. Add seasonings; stir to coat. Add broth, pumpkin, and potatoes and bring to a boil.

Reduce the heat to medium. Partially cover and cook for 8-10 minutes, until potatoes are tender. Remove from the heat and stir in fresh cilantro. Serve with rolls.