Curried Pumpkin Soup
Vegetable cooking spray
1 tablespoon margarine
1 cup chopped onion
1 teaspoon curry powder
3 1/2 cups canned low-sodium chicken broth, undiluted
1 1/4 cups canned pumpkin
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon ground white pepper
3/4 cup skim milk
1/4 cup Light Fromage Blanc
Fresh parsley sprigs (optional)
Remove roots, rough outer leaves, and tops from leeks, leaving 2 inches of dark leaves.
Slice leeks, and set aside.
Coat a large saucepan with cooking spray; add margarine.
Place over low heat until margarine melts.
Add sliced leeks, onion, and currypowder.
Cover and cook 10 minutes or until vegetables are tender, stirring every 2 minutes.
Add chicken broth and next 4 ingredients, stirring well.
Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes, stirring occasionally.
Remove from heat, and let cool slightly.
Remove and discard bay leaf.
Pour one-half of pumpkin mixture .into con-rainer of an electric blender or food processor; top with cover, and process until smooth.
Repeat procedure with remaining mixture.
Return pumpkin mixture to saucepan.
Combine milk and Light Fromage Diane in a small bowl,- stir well.
Add milk mixture to pumpkin mixture,- stir well.
Cook over low heat until thoroughly heated (do not boil).
To serve, ladle soup into individual bowls.
Garnish each serving with fresh parsley sprigs,