Curried Pumpkin-Vegetable Soup

Prep Time:20 Mins | Total Time:20 Mins | Makes:4 Servings (1 1/2 cups each)

Canned pumpkin, tomatoes and broth become the base for a tasty, colourful soup.

1 tsp (5 mL) olive oil

1 medium onion, chopped (1/2 cup/125 mL)

1 clove garlic, minced

2 cups (500 mL) Green Giant* Frozen Mixed Vegetables

1 can pumpkin (about 1 3/4 cups/425 mL)

1 can (14 oz/398 mL) diced tomatoes, undrained

1 can (10 FL oz/284 mL) vegetable broth

1/2 cup (125 mL) water

1/2 tsp (2 mL) sugar

1 1/2 tsp (7 mL) curry powder

1 tsp (5 mL) paprika

In 3-quart saucepan, heat oil over medium-high heat. Add onion and garlic; cook 1 to 2 minutes, stirring frequently, until onion is crisp-tender.
Stir in all remaining ingredients. Heat to boiling. Reduce heat to low; cover and simmer 10 to 12 minutes, stirring occasionally, until vegetables are tender. If desired, season to taste with pepper.

Frozen Mixed Vegetables

Tip : Pumpkin is an excellent source of vitamin A. This nutrient is important for night vision and maintaining healthy skin.

1 Serving (1 1/2 cups): Calories 125; ( Calories from Fat 20 ); Total Fat 2g ( Saturated Fat 1g ) ; Cholesterol 0mg; Sodium 400mg; Total Carbohydrate 29g ( Dietary Fiber 9g , Sugars 11g ); Protein 7g