Food Friday!

Our rainy fall weather had me craving comfort food. 

This Curry Pumpkin Soup warmed my belly and lightened my spirits,

all while being completely healthy and guilt free.

- 1 red onion

- 1 tsp olive oil

- 1 1/2 cup organic pumpkin puree

- 2 cups homemade or low sodium vegetable broth

- 1/2 cup 0% Plain Greek yogurt

- 1 tbsp fresh squeezed lemon juice

- 1 tsp honey

- 1 tsp curry

- 1/2 tsp sea salt

- fresh parsley

- pinch of pepper

Directions:

- finely chop the desired amount of onion

- over medium heat in a saucepan, fry the onion in the olive oil until tender and browned

- once the onions are finished, add the pumpkin, vegetable broth, lemon juice, honey, curry and sea salt. - use a whisk to stir until smooth

- simmer the soup for 10-15 minutes, continuously stirring with the whisk to prevent any soup from burning to the bottom

- reduce the heat and add the yogurt. Heat thoroughly while still stirring with the whisk.

- serve when warm and top with freshly chopped parsley and a pinch of pepper!

- makes approximately 4 servings

This recipe was inspired by one found on Taste of Home.